干燥方法对湿法魔芋精粉理化性质的影响  

Effect of drying methods on physicochemical properties of wet- processing konjac powder

作　　者：卫永华[1,2] 张东[1] 相辉[1] 张志健[1,2] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000 [2]陕西省黑色有机食品工程研究中心,陕西汉中723000

出　　处：《食品工业科技》2015年第15期248-251,264,共5页Science and Technology of Food Industry

基　　金：2013年度陕西省教育厅产业化培育项目(2013JC01)

摘　　要：本研究以湿法魔芋精粉干燥产品的色泽、孔隙率、堆积密度、溶胀速度、黏度和微观结构为考察对象,比较分析了热风干燥、真空加热干燥和微波干燥三种方法对湿法魔芋精粉理化性质的影响,并对相关机理进行探讨。结果表明:三种干燥方法对本研究所考察的魔芋精粉理化性质都有显著的影响(p<0.05)。与微波干燥和热风干燥相比,真空加热干燥所得魔芋精粉颗粒颜色洁白,孔隙率最高,内部形成的微孔数量众多,且细小均匀,使得魔芋精粉溶胀速率最高,溶胶的黏度最大(34500 m Pa·s),溶胀性优于其他两种方式干燥的产品,较适用于魔芋湿精粉的干燥。The indexes of wet-processing konjac powder dried by hot-air,vacuum-heating and microwave drying including color, porosity, packing density, swelling rate,viscosity and microstructure were determined respectively in order to investigate effect of drying methods on physicochemical properties of wet-processing konjac powder in this paper.The results showed that differences of physicochemical properties were significant for konjac powder dried by different method （p 〈 0.05）.The konjac powder dried by vacuum-heating drying was white color, and had the highest swelling rate and viscosity （34500 mPa. s）owing to more homogeneous and finer porosity by comparison to those dried by hot-air drying and microwave drying.Thus, vacuum-heating drying could be a recommendable method for wet-processing konjac production.

关 键 词：干燥方法 湿法魔芋精粉 溶胀性 

分 类 号：TS205.1[轻工技术与工程—食品科学]