摘要
香菇远红外干燥能够保留香菇鲜品的色、香、味及营养成分,且脱水彻底。为此,利用国内外最先进的烘干设备—远红外连续干燥设备对香菇烘干工艺进行研究,利用正交回归实验设计得出影响干燥时间的因数主次顺序为:温度,风速。利用SPSS绘制三维图,并对影响干燥时间的风速和温度的交互作用进行了分析,得出干燥时间随着风速的增加而减小,干燥时间随着温度的增加而减小,且干燥时间随着温度的变化趋势要比随着风速的变化趋势明显。
Far infrared dryer of conveyer for mushroom drying can preserve color, sweet-smelling, sapor and nutritious ingredient, In this paper, drawing on far infrared dryer of conveyer for mushroom, focusing on regression educe effect of drying time＇s factor is the temperature and the wind speed. According to SPSS protract 3-D c-hart and analyzed the interaction of the temperature and the wind speed. It is educed that drying time is affected by wind speed and drying temperature, what is more, drying temperature is more important than wind speed.
出处
《农机化研究》
北大核心
2006年第9期132-134,共3页
Journal of Agricultural Mechanization Research
关键词
农业工程
远红外干燥
试验
香菇
主要参数
agricultural engineering
far infrared
experiment
mushroom
major parameter
