| 不同干燥方法对红枣品质的影响 |
| |
| 引用本文： | 狄建兵,王愈,张培宜,张帅,郝利平.不同干燥方法对红枣品质的影响[J].农产品加工．学刊,2012(1):70-72. |
| |
| 作者姓名： | 狄建兵 王愈 张培宜 张帅 郝利平 |
| |
| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
| |
| 基金项目： | 山西农业大学横向科技项目 |
| |
| 摘 要： | 以壶瓶枣为试材,分别进行60℃电热恒温干燥、60℃远红外干燥、300 W微波干燥和远红外—微波联合干燥,将枣干到含水量25%时,比较了各自的干燥曲线和干制前后枣果糖分和VC的变化。结果表明:不同干燥方式干燥时间从大到小依次为电热干燥2.5 h,远红外干燥75 min,远红外—微波联合干燥34 min,微波干燥10 min;不同的干燥方式所得的总糖含量依次为远红外—微波联合干燥44.3%,远红外干燥42.6%,电热干燥38.1%,微波干燥25.23%,远红外—微波联合干燥能够保持高的枣总糖含量。不同干燥方式干燥后所得VC含量依次为微波干燥112.51 mg/100 g,远红外—微波联合干燥101.85 mg/100 g,远红外干燥48.63 mg/100 g,电热干燥20.52 mg/100 g。微波干燥处理时间较短,对枣果VC的影响较小,其次为远红外—微波联合干燥。
|
| 关 键 词： | 干燥方法 枣 远红外—微波联合干燥 |
The Affect of Different Drying Methods on Quality of Dates |
| |
| DI Jian-bing
,
WANG Yu
,
ZHANG Pei-yi
,
ZHANG Shuai
,
HAO Li-ping.The Affect of Different Drying Methods on Quality of Dates[J].Nongchanpin Jlagong.Xuekan,2012(1):70-72. |
| |
| Authors: | DI Jian-bing WANG Yu ZHANG Pei-yi ZHANG Shuai HAO Li-ping |
| |
| Institution: | (College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China) |
| |
| Abstract: | This article took Huping dates as the test materials.The dates were processed to 60 ℃electric heated drying,60 ℃ Infrared drying,300 W microwave drying and microwave united far-infrared drying,respectively.These dryings would stop when the water content of dates were 25%.It compared their drying curve and the total sugar content and VC changes before and after drying.The results showed that: the drying time of different drying methods in the descending order were electric heated drying 2.5 h,far-infrared drying 75 min,microwave united far-infrared drying 34 min,microwave drying 10 min;The total sugar content,processed by different drying methods,in the descending order were microwave united far-infrared drying 44.3%,infrared drying 42.6%,electric heated drying 38.1%,microwave drying 25.23%.Microwave united far-infrared drying can be combined to maintain a high total sugar content of dates.The VC content,processed by different drying methods,in the descending order were microwave drying 112.51 mg/100 g,microwave united far-infrared drying 101.85 mg/100 g,far-infrared drying 48.63 mg/100 g,electric heated drying 20.52 mg/100 g.Microwave drying time is shorter,so that less impact on the VC content,followed by microwave united far-infrared drying. |
| |
| Keywords: | drying methods dates microwave united far-infrared drying |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
