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作 者:孟建升 蒋俊春 郑志安[2] 谢莹霞 王伟丽 韩知利 肖红伟[2] MENG Jian-sheng;JIANG Jun-chun;ZHENG Zhi-an;XIE Ying-xia;WANG Wei-li;HAN Zhi-li;XIAO Hong-wei(Center of Inspection and Detection,Shangqiu Food and Drug Control,Shangqiu 476001,China;College of Engineering,China Agricultural University,Beijing 100083,China;Department of Pharmacy,Shangqiu First People's Hospital,Shangqiu 476001,China)
机构地区:[1]商丘市食品药品检验检测中心,河南商丘476001 [2]中国农业大学工学院,北京100083 [3]商丘市第一人民医院,河南商丘476001
出 处:《中国现代中药》2020年第10期1696-1701,共6页Modern Chinese Medicine
基 金:国家重点研发计划项目(2017YFD0400905);现代农业产业技术体系建设专项资金资助(CARS-21)。
摘 要:目的:优化山药片的气体射流冲击干燥工艺,提高干燥效率和品质。方法:采用正交试验设计L 9(34),研究干燥温度(50、60、70℃)、风速(10、15、20 m·s^-1)、片厚(3、4、5 mm)对山药片干燥时间、干燥后的色泽、复水比、浸出物、尿囊素含量等指标的影响。结果:对试验数据进行极差分析和方差分析,并对干燥时间和品质进行综合评价分析,确定了山药气体射流冲击干燥的最佳工艺为风温70℃,片厚3 mm,风速20 m·s^-1。优选的山药片气体射流冲击干燥时间最短为100 min,色泽明亮度为87.09、复水比为3.34、浸出物质量分数为6.17 mg·g^-1、尿囊素质量分数为0.761 mg·g^-1,各品质指标较优。结论:优选的工艺为山药片气体射流冲击干燥技术的优化和推广应用提供参考。Objective:In order to enhance the drying rate and quality of yam slices,the hot air impingement drying conditions of yam slices were optimized.Methods:Orthogonal design L 9(34)was employed to explore the effects of drying temperature(50,60,70℃),air velocity(10,15,20 m·s^-1)and slice thickness(3,4,5 mm)on drying time,color parameters(L^*,a^*,b^*,ΔE),rehydration ratio,allantoin and extract contents of yam slices.Results:The variance analysis and significant analysis indicated that slices thickness of 3 mm,drying temperature of 70℃ and air velocity of 20 m·s^-1 were optimized as the most favorable drying conditions for yam slices.The optimized drying conditions of yam slices given the shortest drying time was 100 min,and the best quality attributes with the color parameter lightness(L*)of 87.09,rehydration ratio of 3.34,extract content of 6.17 mg·g^-1 and allantoin content of 0.761 mg·g^-1.Conclusion:The findings in current work provide a basis for the optimization and application of hot air impingement drying technology for yam slices drying.
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