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
朱嘉晖 1王顺民 2苏亚萍3
作者信息
- 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
- 折叠
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 63.207 5 mg/g.
Abstract
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 63.207 5 mg/g.
关键词
芫荽/微波真空干燥/热风干燥/品质Key words
Coriander/microwave vacuum drying/hot air drying/quality引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据