摘要
为了提高紫薯干制品的品质,研究了热风干燥、微波干燥、真空干燥、太阳能辅助热泵联合干燥4种方法对紫薯干制加工过程中理化特性、组织结构的影响。结果表明:不同干燥方法所得产品在能耗、色泽、功效成分、硬度以及组织结构方面存在着显著性差异,微波干燥效率最高,但产品色泽和组织结构较差,真空干燥产品功效成分保持率最高,但干燥效率最低、能耗最大,而太阳能热泵干燥所得产品在干燥效率、能耗、色泽及组织结构等方面的综合表现最佳,所得产品质量好。
In order to improve the quality of dried purple sweet potato,hot air drying,microwave drying, vacuum drying and solar assisted heat pump drying were applied for investigating the effects on the physico-chemical properties and tissue structure of purple sweet potato during the drying process.Results showed that significant differences existed among these four different drying methods.Highest drying efficiency but inferior color and tissue structure for microwave drying.Ingredients were maintained well through highest power-con-sumption for vacuum drying.In a word,integrated excellent performances on drying efficiency,power-consump-tion,color and tissue structure were achieved by solar assisted heat pump drying.
出处
《包装与食品机械》
CAS
2014年第1期6-10,共5页
Packaging and Food Machinery
基金
福建省科技厅重点项目(2011N0005)
关键词
紫薯
干燥
理化特性
组织结构
purple sweet potato
drying
physicochemical properties
microstructure
