热风和微波真空联合干燥甘蓝试验  

Studies on Combination Drying of Wild Cabbage with Hot-Air and Vacuum Microwave

作　　者：徐艳阳[1] 张慜[1] 陈亦辉[2] 钟齐丰 

机构地区：[1]江南大学食品学院 [2]海通食品集团有限公司浙江宁波315300 [3]海通食品集团有限公司

出　　处：《无锡轻工大学学报（食品与生物技术）》2003年第6期64-66,95,共4页Journal of Wuxi University of Light Industry

基　　金：国家星火计划项目(2002EA701011)资助课题.

摘　　要：对甘蓝进行热风和微波真空联合干燥试验,目的是缩短热风干燥时间,提高产品质量.结果表明:联合干燥缩短了干燥时间约48.33%,提高了产品的营养成分保存率、叶绿素保存率;微波真空干燥使产品质构疏松.Wild Cabbage was dehydrated by a combination of hot-air drying and vacuum microwave drying. The objective was to reduce drying time and improve the products quality. It showed that total combination drying time was reduced 48.33%, and retention rate of nutrient components and chlorophyll was improved by this method. Meanwhile, vacuum microwave drying made products' texture loosen.

关 键 词：甘蓝 热风 微波真空 联合干燥 营养成分 保存率 脱水蔬菜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]