食品工业科技Issue(8)：280-283,286,5.
真空微波与热风联合干燥蒜片的工艺研究
Study on the combined drying of microwave-vacuum drying（MVD）and air-drying（AD）of garlic slices
摘要
Abstract
Orthogonal test on color protection with four sulfur-free liquid showed that the best combination was CaCl2 0.6%,NaCl 0.8%,L-cys 0.1%.Under this condition,L＊ value of garlic slices was 86.23.The quality of garlic slices dried by the air-drying（AD）,microwave-vacuum drying（MVD）,combination of microwave-vacuum drying（MVD）and air-drying（AD）was compared.The technology of combination of microwave-vacuum drying（MVD）and air-drying（AD）of garlic slices processes were optimized by orthogonal experiment.The results showed that using vacuum-90kPa,microwave power 375W,microwave-vacuum drying 20min in the first stage,then 60℃ for the second stage,the total drying time was 80min.Drying time was cut down,high quality garlic products was obtained.关键词
热风/真空微波/联合干燥/蒜片Key words
air-drying/microwave-vacuum drying/combined drying/garlic slices分类
轻工纺织引用本文复制引用
王静,胡秋辉,辛志宏..真空微波与热风联合干燥蒜片的工艺研究[J].食品工业科技,2011,(8):280-283,286,5.基金项目
葱姜蒜产业发展关键技术研究与开发 （）
