糖姜片的微波与热风联合干燥工艺优化  

Optimization of microwave-assisted hot air drying conditions of candied ginger slices

作　　者：徐艳阳[1] 张凡[1] 杜烨[1] 宋佳[1] 陈佳丽[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022

出　　处：《食品科技》2015年第1期85-90,共6页Food Science and Technology

基　　金：吉林大学"挑战杯"大学生课外学术科技作品竞赛项目(450060497061);吉林大学本科教学改革研究项目(2013138)

摘　　要：为了探索糖姜片的快速干燥方法,应用微波与热风联合干燥方式对糖姜片进行了工艺研究。首先分别考察了微波功率、转换点含水率、热风温度等因素对糖姜片中姜辣素含量的影响。然后采用3因素3水平的响应面设计并优化了微波与热风联合干燥工艺条件,并建立了相应的回归方程。结果表明,最佳联合干燥工艺条件为:前期微波功率239 W,转换点含水率65%,后期热风温度61℃。在此条件下,糖姜片的姜辣素含量为(0.73±0.025)%,实际测定值与理论预测值的相对误差为-2.67%,二者基本吻合。与单独热风干燥、微波干燥相比,微波与热风联合干燥糖姜片的姜辣素含量分别提高了30%、14%。为生姜制品的深加工研究和开发提供科学参考。In order to explore rapid drying method for candied ginger slice, microwave-hot air combinaton drying technique was applied and disscussed for candied ginger slices. At first, effects of microwave power, moisture content of conversion point, hot air temperature on the content of gingerol were investigated. On the basis of single factor experiments, microwave-hot air combination drying process were optimized by response sur face methodology of three-factor three-level, and corresponding regression equation was established. Results showed that optimum combination drying conditions were as follows： microwave power of 239 W, moisture content of conversion point of 65%, hot air temperature of 61 ℃. Under these conditions, content of gingerol of（0.73±0.025）% was obtained, and relative error between tested and predicted values of gingerol content was-2.67%, then they were similar basically. Gingerol content in candied ginger slices dehydrated by combining microwave and hot air were improved 30%, 14% respectively, compared with single hot-air or microwave drying method. The results contributed to the further development of ginger products.

关 键 词：糖姜片 微波干燥 热风干燥 联合干燥 响应面分析法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]