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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (22): 0-0.

所属专题： 食用菌； 食用菌

• 食品 营养 检测 安全 •    

银耳热风-微波真空联合干燥工艺优化的研究

黄建立 黄艳 郑宝东 李淑婷   

  • 收稿日期:2009-06-26 修回日期:2009-07-20 出版日期:2009-11-20 发布日期:2009-11-20
  • 基金资助:
    台湾农产品干燥及非热力加工新技术与新装备的引进创新研究

Study on optimization of combined hot-air and microwave vacuum drying technology for Tremella fuciformis

  • Received:2009-06-26 Revised:2009-07-20 Online:2009-11-20 Published:2009-11-20

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1068

摘要： 【研究目的】优化银耳热风-微波真空联合干燥工艺。【方法】以银耳的收缩率、复水比、感官质量以及单位能耗为评价指标，研究热风温度、转换水分含量及微波强度等因素对银耳品质以及干燥能耗的影响；并将较佳的热风-微波真空联合干燥工艺与热风干燥以及微波真空干燥进行比较。【结果】采用前期热风温度70℃，转换水分含量30%，后期微波强度5W/g的干燥工艺参数，可获得品质较佳的银耳干品，且单位能耗最低，接近于微波真空干燥所需能耗。【结论】热风-微波真空联合干燥可极大地改善银耳干品品质及降低干燥能耗；优化后的工艺参数可为银耳热风-微波真空联合干燥技术的工业化应用提供理论依据。

关键词: 马兜铃酸, 马兜铃酸, 毒性

Abstract: 【OBJECTIVE】The optimization of combined hot-air and microwave vacuum drying technology for Tremella fuciformis was studied.【METHOD】Using shrinkage ratio, rehydration ratio, sensory quality of dried Tremella fuciformis and unit energy consumption as evaluation indexes, the effect of hot-air temperature, conversed moisture content and microwave intensity on the quality of dried Tremella fuciformis and energy consumption of drying were studied; and the better technology of combined hot-air and microwave vacuum drying for Tremella fuciformis was compared with hot-air drying and microwave vacuum drying.【RESULTS】When hot-air temperature was 70℃, conversed moisture content was 30%, and microwave intensity was 5W/g,dried Tremella fuciformis of the optimal quality was abstained, and unit energy consumption was lowest, close to microwave vacuum drying's.【CONCLUSION】Combined hot-air and microwave vacuum drying could greatly improve the quality of Tremella fuciformis and reduce the energy consumption; these optimal technology parameters could afford theoretical foundation for industrial application of combined hot-air and microwave vacuum drying technique of Tremella fuciformis.