黑木耳真空微波干燥过程中水分迁移变化规律研究  

Study on the rule of water migration in Auricularia auricula during vacuum microwave drying

作　　者：任爱清 曹珍珍 唐小闲[1,2] 蔡文 韩春阳[1] 陈伟玲 REN Ai-qing;CAO Zhen-zhen;TANG Xiao-xian;CAI Wen;HAN Chun-yang;CHEN Wei-ling(College of Food and Biological Engineer,Hezhou University,Hezhou 542899,Guangxi,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542899,Guangxi,China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]广西康养食品科学与技术重点实验室,广西贺州542899

出　　处：《粮食与油脂》2022年第11期99-103,共5页Cereals & Oils

基　　金：国家自然科学基金项目(32160573);广西自然科学基金项目(2020GXNSFAA259093);贺州学院博士科研启动基金项目(HZUBS202009)。

摘　　要：采用低场核磁共振(Low-field nuclear magnetic resonance,LF-NMR)和磁共振成像(Magnetic resonance imaging,MRI)技术研究了真空微波干燥过程中不同功率密度对黑木耳水分迁移的影响。结果表明:在黑木耳真空微波干燥过程中,加速阶段较短,无明显的恒速干燥阶段,降速干燥时间持续较长;黑木耳真空微波干燥合适的功率密度为3~4 W/g;LF-NMR结果显示,干燥过程中,黑木耳中的自由水首先被脱除,然后是半结合水和结合水;自由水的横向弛豫时间和峰面积逐渐减少;黑木耳含水率与总峰面积线性相关(R^(2)=0.972 3)。MRI结果显示,黑木耳边缘的水分首先脱除,根部的水分逐渐向表面转移。The effects of different power density on water migration of Auricularia auricula during vacuum microwave drying were investigated by low-field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging(MRI) technique.The results showed that in the process of vacuum microwave drying of Auricularia auricula,the acceleration period was short,there was no obvious constant rate drying period,while the deceleration period was long.The suitable power density for vacuum microwave drying of Auricularia auricula was 3-4 W/g.LF-NMR showed that during the drying process,the free water in Auricularia auricula was removed firstly,and then half bound water and bound water were removed,the transverse relaxation time and peak area of free water guadually decreased.Water content and total peak area of Auricularia auricular were linear correlation(R^(2)=0.972 3).MRI results showed that the water at the edge of Auricularia auricula evaporated firstly,and then at the roots.

关 键 词：黑木耳 低场核磁共振 核磁共振成像 真空微波 干燥 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]