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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (20): 82-89.

所属专题： 食用菌； 食用菌

• 食品 营养 检测 安全 • 上一篇    下一篇

银耳微波真空干燥工艺优化的研究

黄艳 郑宝东   

  • 收稿日期:2009-05-25 修回日期:2009-06-25 出版日期:2009-10-20 发布日期:2009-10-20
  • 基金资助:

    国家科技支撑计划课题

Study on optimization of microwave vacuum drying technology for Tremella fuciformis

  • Received:2009-05-25 Revised:2009-06-25 Online:2009-10-20 Published:2009-10-20

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摘要：

摘 要：【研究目的】获取银耳微波真空干燥的最优工艺。【方法】采用二因子二次回归通用旋转组合设计，分析微波强度及真空度2个变量对干燥时间、复水比、银耳多糖含量以及单位能耗的影响，根据实验数据建立描述4个指标的二次回归模型，对变量进行响应面分析，并采用评价函数法优化干燥工艺。【结果】微波强度和真空度对干燥时间、复水比、银耳多糖含量以及单位能耗均有显著影响。银耳微波真空干燥工艺的最佳参数为：10W/g，-90kPa。【结论】该工艺参数可为生产出高品质银耳干品提供理论依据。

关键词: 土地整理, 土地整理, 后效益评价, 指标体系, 模糊综合评价

Abstract:

Abstract: 【OBJECTIVE】The optimization of microwave vacuum drying technology for Tremella fuciformis was studied. 【METHOD】A two factors quadratic regression general rotary unitized design was adopted to optimize the technology for Tremella fuciformis and the effect of microwave intensity and vacuum degree on drying time, rehydration ratio, Tremella polysaccharide contents and unit energy consumption were analyzed. Based the experimental data, the quadratic regression model of four indexes were established, then variables were analyzed with response surface methodology(RSM)，and evaluation function method was applied to optimize drying technology.【RESULTS】Microwave intensity and vacuum degree had significant influences on drying time, rehydration ratio, Tremella polysaccharide contents and unit energy consumption. The optimal microwave vacuum drying technology for Tremella fuciformis was determined as follows: microwave intensity was 10 W/g and vacuum degree was -90kPa.【CONCLUSION】These technology parameters could afford theoretical foundation for producing dried Tremella fuciformis of top quality.