摘要
采用不同参数组合对胡萝卜片进行了热风与微波组合的干燥试验,研究了胡萝卜的干燥特性,并用多因素正交试验方法,分析了各因素对试验指标的影响。结果表明:用热风与微波组合干燥胡萝卜的最佳工艺参数为热风温度65℃,微波功率为170 W,转换点物料含水率为60%;用热风与微波组合干燥的干燥速率较常规的热风干燥速率提高1.4倍以上,干制品的质量明显提高。
The carrot drying was carried out by combination of hot - air and microwave under different conditions to elucidate the dehydrating dehydrated characteristics of carrots. The factors affecting the dried carrots index were studied in the experiments. The good carrot drying results occurred at 75℃ of hot - air drying, convert point of 60% moisture content and 170 W of microwave. The drying rate was 1.4 times higher by combination of hot - air and microwave than that by hot-air drying, with higher quality on dried carrots.
出处
《大连水产学院学报》
CSCD
北大核心
2007年第2期129-132,共4页
Journal of Dalian Fisheries University
关键词
热风与微波组合干燥
胡萝卜
干燥速率
感官特性
工艺参数
combined hot - air and microwave drying
drying rate
carrot
sensory characteristics
technological parameters
