香葱微波干燥工艺优化试验研究  

Experimental Study on the Optimization of Microwave Drying Technique of Chive

作　　者：李涛[1] 姚明印[1] 刘木华[1] 

机构地区：[1]江西农业大学生物光电技术及应用重点实验室,南昌330045

出　　处：《农机化研究》2015年第3期211-214,218,共5页Journal of Agricultural Mechanization Research

基　　金：江西省主要学术和技术带头计划项目(20113BCB22001);国家自然科学基金项目(31271612)

摘　　要：采用微波干燥技术对新鲜香葱进行干燥,以期获得高品质干香葱。通过单因素和正交试验深入分析香葱质量、堆放厚度及微波功率等因素对干香葱感官品质、复水率等品质的影响,以研究出最优干燥工艺参数组合。结果表明:在微波功率2 000W、香葱堆放厚度25mm、质量130g的条件下,获得干香葱的品质最优。In order to obtain high quality dry chive , this article used microwave drying technology to dry fresh chive .Op-timization of microwave drying technology parameters was established through single factor and orthogonal experiments which analyzed the effects of microwave power , loadage and thickness on the rehydration capability and sensory quality . The result indicated that the optimal quality of chive was obtained when microwave power was 2000W, the loadage of chive was 130g, thickness of chive was 25mm.

关 键 词：香葱 微波干燥 工艺优化 复水率 感官品质 

分 类 号：S375[农业科学—农产品加工]