大蒜含水率的测定方法  

The determining methods for the moisture content of garlic

作　　者：陈宇曦 阮培英[1] 王健[1] 翁修海 李泽洋 CHEN Yuxi;RUAN Peiying;WANG Jian;WENG Xiuhai;LI Zeyang(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255000,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《农业工程与装备》2022年第6期18-21,共4页AGRICULTURAL ENGINEERING AND EQUIPMENT

基　　金：2021年教育部产学合作协同育人项目——基于创新实践能力培养目标的智能农机实验教学体系建设(202102425032)。

摘　　要：我国是世界上最大的大蒜种植和出口国,快速发展大蒜深加工是提升产品市场竞争力的重要途径。大蒜含水率的测定是进行大蒜深加工的基础,也是影响大蒜产品的运输和贮存质量的关键因素,因此,进行大蒜含水率测定方法的研究具有重要意义。结合大量文献简述了大蒜及其产品的标准含水率测定方法,通过归纳鲜蒜目前常用的干燥方法对其干燥质量进行了分析和总结。深入探索各种干燥方法对大蒜水分测定的可行性,并在此基础上,提出了采用快速干燥方法以及近红外光谱法等作为大蒜水分含量检测方法的建议。China is the largest garlic-planting and exporting country in the world.The rapid development of garlic deep processing is an important way to improve the market competitiveness of our garlic products.The determination of garlic moisture content is the basis of garlic deep processing,and also the key factor that will affect the transportation and storage quality of garlic products.Therefore,it is of great significance to study the determination method of garlic moisture content.Based on consulting and combining a large number of documents,this paper briefly describes the standard moisture content determination methods of garlic and its products,summarizes the commonly used drying methods of fresh garlic at present,and analyzes and summarizes its drying quality.The feasibility of various drying methods for garlic moisture determination was explored.It is suggested that the rapid drying method and near-infrared spectroscopy should be used as the detection method of potential garlic moisture content.

关 键 词：大蒜 含水率 测定 干燥 深加工 

分 类 号：S513[农业科学—作物学]