干制过程气体的温度和O_2含量对小根蒜茎叶叶绿素含量的影响  

Effect of Temperature and O_2 Content in Drying Process on Chlorophyll Content of Allium macrostemon Bunge

作　　者：李慧英[1] 林启训[1] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《上海交通大学学报（农业科学版）》2004年第2期172-175,共4页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：福建省自然科学基金资助项目(B9910010)

摘　　要：在自行研制的小型气调干燥机(QTM)实验设备,用CO2调节干制过程气体的O2含量,以干制小根蒜茎叶的叶绿素含量为考核指标进行降氧干燥试验。结果表明,干制过程气体的温度是影响叶绿素含量的重要因素之一;要减少干制过程叶绿素含量的损失,关键要控制干制过程气体的O2含量。降低干制过程气体的O2含量,可明显降低叶绿素含量的损失,提高制品质量。用指数函数关系式拟合的50℃、60℃和70℃下干制的小根蒜茎叶叶绿素含量随气体的O2含量变化的回归方程,显著水平P=0.01,相关系数r分别为-0.9656、-0.9699和-0.9706。Using the dry Allium macrostemon Bunge's chlorophyll content as indices, a small modified atmospheric dryer (QTM) developed by the authors was used to conduct the experiment for drying Allium macrostemon Bunge, in which CO2 was used as drying media to replace partial air. The results showed that temperature was important factors. But in order to reduce loss of chlorophyll content in certain temperature, it is key to decrease the O2 content . When we decrease the O2 content was checneased, the loss of chlorophyll content reduced obviously and the product quality was also improved. Finally, the optimized the function formula between Allium macrostemon Bunge's chlorophyll content and O2 content in 50℃、60℃and 70℃indicated that the significance level P=0.01, and the correlation coefficient was r=-0.9656、-0.9699 and -0.9706 respectively.

关 键 词：干制过程 气体温度 氧气含量 小根蒜 叶绿素含量 气调干燥 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]