杏鲍菇热风-微波真空联合干燥工艺参数优化  

Studies on Optimized Parameters of Combined Hot-Air and Microwave Vacuum Drying for Pleurotus eryngii

作　　者：陈健凯[1,2] 林河通[1,3] 李辉[1,4] 林艺芬[1,3] 王志艳[1,3] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]漳州职业技术学院食品与生物工程系,福建漳州363000 [3]福建农林大学农产品产后技术研究所,福州350002 [4]闽南师范大学生物科学与技术系,福建漳州363000

出　　处：《中国食品学报》2014年第9期131-140,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划资助项目(2007BAD07B06);福建省高等学校新世纪优秀人才支持计划资助项目(闽教科〔2007〕20号);福建省教育厅科技计划资助项目(JB10236);福建漳州市自然科学基金资助项目(ZZ2012J07)

摘　　要：利用不同组合的热风-微波真空联合干燥对杏鲍菇做单因素试验,并与热风干燥和微波真空干燥比较;以热风温度（X1）、转换含水率（X2）、微波功率（X3）为试验因素,色差（Y1）、复水比（Y2）、氨基酸（Y3）、能耗（Y4）为试验指标,采用Box-Behnken中心组合设计做优化试验;通过线性加权法,求出联合干燥的综合优化工艺。结果表明,联合干燥产品品质最好,色差和复水性比微波真空干燥好,氨基酸破坏小,能耗比热风干燥节省。优化试验结果是：微波功率和热风温度对色差和复水比影响极显著,在热风温度60~64℃,微波功率2~3 kW区间获得较好的复水比和色差;微波功率和转换含水率对产品氨基酸影响极显著,转换含水率47%~60%,微波功率1.7~3 kW,产品中氨基酸保持好;热风温度和转换含水率对能耗的影响极显著,热风干燥时间长,能耗高。高品质、低能耗的联合干燥工艺最佳参数组合是：热风温度73.55℃、转换含水率60%、微波功率2.65 kW。Single-factor test was studied by different combining hot-air drying and microwave-vacuum drying of Pleurotus eryngii, and it was compared to hot-air drying and vacuum-microwave drying; the effect of hot-air temperature （X1）, conversed moisture contents （X2） and microwave power （X3） on color （Y1）, rehydration ratio （Y2）, Amino acids （Y3）,and energy consumption（Y4） were investigated by using the Box-Behken optimal design with three factors and three levels. Linear weighting method was adopted to found the comprehensive optimization process of Pleurotus eryngii by combining hot-air drying and microwave-vacuum drying. The results showed, the quality of combined drying products was significantly better than hot-air drying products and microwave-vacuum drying products, and it＇s color, rehydration ratio was greatly improved than microwave-vacuum drying, it＇s amino acids was remained well. The optimization tests showed, microwave power and hot-air temperature were main factor affecting on rehydration ratio and color, products could have better rehydration ratio and color when hot-air temperature was in 60-64 ℃ and microwave power was in 2-3 kW; con- versed moisture contents and microwave power were main factors affecting on amino acids, amino acids would be remained well when conversed moisture contents was 47%-60% and microwave power was 1.7-3 kW; hot-air temperature and conversed moisture contents were main factor affecting on energy consumption, hot-air drying time is long, the higher the energy consumption. Hot-air temperature 73.55 %, conversed moisture contents 60% and microwave power 2.65 kW is the optimized parameters of combining hot-air drying and microwave-vacuum drying for high-quality dried Pleurotus eryngii and low-energy consumption.

关 键 词：热风干燥 微波真空干燥 联合干燥 杏鲍菇 工艺优化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]