包装与食品机械Issue(1)：6-10,5.DOI:10.3969/j.issn.1005-1295.2014.01.002
不同干燥方法对紫薯品质特性的影响
Effects of Different Drying Methods on the Quality of Purple Sweet Potato
摘要
Abstract
In order to improve the quality of dried purple sweet potato,hot air drying,microwave drying, vacuum drying and solar assisted heat pump drying were applied for investigating the effects on the physico-chemical properties and tissue structure of purple sweet potato during the drying process.Results showed that significant differences existed among these four different drying methods.Highest drying efficiency but inferior color and tissue structure for microwave drying.Ingredients were maintained well through highest power-con-sumption for vacuum drying.In a word,integrated excellent performances on drying efficiency,power-consump-tion,color and tissue structure were achieved by solar assisted heat pump drying.关键词
紫薯/干燥/理化特性/组织结构Key words
purple sweet potato/drying/physicochemical properties/microstructure分类
轻工纺织引用本文复制引用
秦波,路海霞,陈绍军,陈团伟,吴春剑..不同干燥方法对紫薯品质特性的影响[J].包装与食品机械,2014,(1):6-10,5.基金项目
福建省科技厅重点项目 （）
