摘要
以浙贝母为原料,研究热风干燥、微波干燥特性及联合干燥对其品质的影响,探讨热风-微波联合干燥的最佳工艺参数.试验结果表明:贝母最优联合干燥工艺:前期,80℃热风干燥30 min；后期,功率240 W,微波干燥时间5 min.干燥后样品的硬度为1944.1 g,复水1.70,色差△E 6.16,贝母甲素93.20 mg/L.该工艺干燥时间比相同热风温度干燥时间缩短了65％,且品质比单一干燥的方法佳.综合指标方差分析显示:热风干燥时间对品质有显著性影响,而热风温度和微波功率影响不显著.
Abstract
The characteristics of hot air drying and microwave drying were studied using Fritillaria thunbergli Miq as the raw material and the effect of its qualifies were compared in different drying processes.An optimized hot air-microwave combination drying process was then established by the synthetic evaluation indexes of drying rate and product quality.The results showed that the optimized combination drying process was as fallow:Fritillaria was subjected to dry on 80 ℃ hot air for 30 min firstly,then dry by microwave at power:240 W for 5 min.The obtained products had better qualities with hardness 1 944.1 g,rehydration ratio 1.70,chromatism 6.16,Peimine 93.20 mg/L than the products of hot air drying and microwave drying and the optimized drying process exhibited shortened 65％ drying time as compared with the same hot air drying.ANOVA of the synthetic evaluation index showed that the product quality was significantly affected by the hot air drying time and insignificantly affected by the hot air temperature and microwave power.
基金项目
"十二五"国家科技计划项目(2011AA100802)
NETL
NSTL
维普
万方数据