食品科学2012，Vol.33Issue(20)：80-84,5.
热风与微波及其联合干燥对菠菜干制效果的影响
Separate and Joint Effects of Hot Air Drying and Microwave Drying on Properties of Spinach
摘要
Abstract
In order to evaluate the separate and joint effects of hot air drying and microwave drying on the rehydration ratio, VC retention and color parameters of spinach, fresh spinach was dried under different hot air temperatures, different microwave powers or their combinations. The results showed that the optimal drying process involved hot air drying at 50 ℃ for a water content of 60% at the transition point and subsequent microwave drying at 540 W. Under these conditions, the drying time was shortened by 40%-50% than that required for hot air drying. Moreover, VC retention was increased by 39.1%-44.3% and total viable count was decreased to 3.59-4.51 (lg(CFU/g)). The resulting product had a water content of 8% (calculated on wet basis). These findings suggest that combined hot air drying and microwave drying can maintain the quality of spinach well and reduce the total viable count to meet the safe range.关键词
菠菜/热风干燥/微波干燥/热风与微波联合干燥/干制效果Key words
spinach/hot air drying/microwave drying/hot air-microwave drying/dehydation分类
轻工纺织引用本文复制引用
王顺民,谭玉霞,韩永斌,顾振新..热风与微波及其联合干燥对菠菜干制效果的影响[J].食品科学,2012,33(20):80-84,5.基金项目
国家“863”计划项目(2011AA100802) （2011AA100802）
