摘要
研究了微波功率、真空度、切片厚度、装载量对微波真空干燥鲜地黄片特性的影响,设计了四因素三水平的正交实验,通过比较干燥时间、还原糖得率和多糖得率等指标,优化工艺参数。结果表明,微波干燥过程分升速、恒速和降速三个过程;影响鲜地黄片微波真空干燥特性的因素主次为:切片厚度>微波功率>真空度>装载量。较优组合是:切片厚度12mm,微波功率800W,真空度0.06MPa,装载量150g。
The effect of microwave power,drying chamber pressure,slice thickness and loading capacity on the character of the sliced fresh root of Rehmanniae glutinosa during microwave-vacuum dehydration were studied.To identify the optimum drying process parameters,the drying time,reducing sugar content and polysaccharide content of dried products were chosen as three indices for the orthogonal experiment.The results showed that three periods including raising-rate,constant-rate and fall-rate occurred in sequence during the process of microwave-vacuum dehydration.The first impact factor on drying time,reducing sugar and polysaccharide was the slice thickness,followed by the microwave power and the chamber pressure,while the load capacity was the last.The optimum combination of process parameters was：slice thickness of 12mm,microwave power of 800W,chamber pressure of 0.06MPa and load capacity of 150g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期237-240,387,共5页
Science and Technology of Food Industry
基金
河南省杰出青年基金(084100510005)
关键词
地黄
微波真空干燥
还原糖
多糖
Rehmanniae glutinosa
microwave-vacuum dehydration
reducing-sugar
polysaccharide
