微波真空、热风干燥对芫荽干燥效果的研究  

Study on the Drying Effect of Microwave Vacuum and Hot Air Drying on Coriander

作　　者：朱嘉晖 王顺民[2] 苏亚萍 ZHU Jiahui;WANG Shunmin;SU Yaping(China Certification&Inspection Group Ningxia Co.,LTD.,Yinchuan 750000,China;Biological and Food Engineering Institute,Anhui Polytechnic University,Wuhu 241000,China;Yucheng City Committee Office of the Communist Party of China,Dezhou 251299,China)

机构地区：[1]中国检验认证集团宁夏有限公司,宁夏银川750000 [2]安徽工程大学生物与食品工程学院,安徽芜湖241000 [3]中国共产党禹城市委员会办公室,山东德州251299

出　　处：《中国果菜》2024年第7期22-28,共7页China Fruit & Vegetable

基　　金：安徽省教育厅安徽高校协同创新项目-绿色营养速冻调理食品创制及产业化(GXXT-2019-011)。

摘　　要：芫荽含水率较高,生命活动及呼吸代谢旺盛,易腐败变质,干燥技术应用能够延长芫荽的贮藏期。本实验研究了微波真空干燥和热风干燥两种方式对芫荽干燥时间及速率的影响,以复水比和叶绿素含量为指标,在单因素实验基础上,通过响应面实验优化芫荽的干燥方法。结果表明,微波真空干燥效果优于热风干燥,微波真空干燥最优条件为微波功率500 W,真空度-0.06 MPa,装载量300 g,在此条件下产品复水比为15.753,叶绿素含量为63.2075 mg/g。Coriander has high water content,vigorous life activities and respiratory metabolism,and is prone to corruption and deterioration,and the application of drying technology can prolong the storage period of coriander.In this experiment,the effects of microwave vacuum drying and hot air drying on the drying time and rate of coriander were investigated,and the optimal drying method of coriander was optimised by response surface experiment on the basis of one-way experiment using the rehydration ratio and chlorophyll content as the indexes.The results showed that microwave vacuum drying was better than the hot air drying.The optimal conditions for microwave vacuum drying were microwave power 500 W,vacuum degree-0.06 MPa,loading 300 g.Under this condition,product rehydration ratio of 15.753,product chlorophyll content of 63.2075 mg/g.

关 键 词：芫荽 微波真空干燥 热风干燥 品质 

分 类 号：TB79[一般工业技术—真空技术]