黄背木耳变温热风干燥工艺研究  

Study on Hot-air Drying of Auricularia polytricha under Variable Temperature Process

作　　者：卢营蓬 易文裕 王攀 Lu Yingpeng;Yi Wenyu;Wang Pan(Sichuan Research&Design Institute of Agriculture Machinery,Chengdu 610066,China)

机构地区：[1]四川省农业机械研究设计院,四川成都610066

出　　处：《现代食品》2020年第4期64-66,共3页Modern Food

摘　　要：为研究黄背木耳热风干燥特性,本文进行了变温热风干燥试验,结果表明:25~60℃的黄背木耳变温热风干燥包括加速干燥和降速干燥两个阶段,提高升温速率可以提升干燥速率,四段式干燥工艺的干燥速率快,但干燥能耗高,间歇干燥可以缩短净干燥时间,并节约能耗,提高干燥经济性。Four hot-air drying experiments under variable temperature were performed for researching drying characteristics of Auricularia polytricha.The results indicated that variable temperature drying process of Auricularia polytricha at 25~60℃consists of accelerated drying phase and falling rate phase.The drying rate could be improved by faster warming rate.Four-stage drying process had faster drying rate and higher energy consumption.The net drying time could be shortened and the energy consumption could be reduced by intermittent drying process,so the drying economy can be improved.

关 键 词：黄背木耳 变温热风干燥 干燥特性 能耗 

分 类 号：TS205.1[轻工技术与工程—食品科学]