摘要
实验研究了板栗微波干燥的特性及其干后品质的变化。结 果表明,板栗微波干燥的失水特性主要表现为降速干燥 过程,干燥动力学模型符合Page方程。电镜扫描结果显 示,微波干燥对板栗的组织结构有显著影响。微波干燥 时,微波功率对色泽的影响差异不显著,切片厚度影响的 差异显著。不同微波功率对板栗淀粉含量无显著影响,而 切片厚度为0.1cm时,板栗淀粉含量显著地高于切片厚 度0.5cm和整粒。
The microwave drying characteristics of Chinese chestnut and its effects on quality of drying products were investigated in the paper. The results indicated that the dehydration was proceeded with decreasing rate. The drying dynamics model of microwave drying agrees with the Page equation. The electronic scanning microscopy showed that the microwave drying methods obviously affected structure of texture in Chinese chestnut. The color of Chinese chestnut had little to do with the power of microwave,and it was obviously affected by section thickness. The different power of microwave didn't affect the content of amylum. But the section thickness clearly affected the content of amylum, the 0.1cm section thickness was better than 0.5cm section thickness and intact chestnut.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期63-65,共3页
Science and Technology of Food Industry
基金
秦皇岛市研究与发展项目
关键词
板栗
微波干燥
数学模型
干后品质
Chinese chestnut
microwave drying
mathematic model
quality of dry product
