微波和热风联合干燥魔芋片的最佳工艺方法研究  

Study on the Optimal Process Parameters of Drying Konjac Chips by Microwave Combined with Hot Air

作　　者：杨大伟[1] 申丹 钟果林 Yang Dawei;Shen Dan;Zhong Guolin(Food Science&Technology College of Hunan Agricultural University,Changsha 410128,Chian;Huanggang Vocational and Technical College,Huanggang 43800,Chian;Hunan Bojia Moli Agricultural Science and Technology Co.,Ltd,Huaihua 418000,Chian)

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]黄冈职业技术学院,湖北黄冈436102 [3]湖南博嘉魔力农业科技有限公司,湖南怀化418000

出　　处：《包装与食品机械》2020年第3期18-21,50,共5页Packaging and Food Machinery

基　　金：怀化市科技计划专项(2017N1101)。

摘　　要：为探究微波和热风联合干燥魔芋片的最佳工艺方法,在分别探讨微波和热风干燥魔芋片特性的基础上,研究了微波和热风联合干燥方法对魔芋干片品质的影响。结果表明,用微波将新鲜魔芋片干燥到水分含量为40%,再用热风干燥至水分含量为15%,魔芋片(粉)的品质最佳。研究结果对魔芋片(粉)的加工具有指导意义。The effects of drying methods of Konjac chips by microwave combined with hot air on the quality of dried Konjac chips were studied based on exploring the characteristics of drying Konjac chips by microwave and hot air respectively in order to explore the optimal process methods to dry Konjac chips.The results show that the fresh konjac chips were dried to moisture content of 40% by microwave heating,and then dried with hot air to moisture content of 15%,and the quality of konjac powder or dried chips produced by this drying method was the best.The above results are of instructive significance for the processing of Konjac powder or dried chips.

关 键 词：微波 魔芋片 干燥 热风 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]