农机化研究Issue(3)：211-214,218,5.
香葱微波干燥工艺优化试验研究
Experimental Study on the Optimization of Microwave Drying Technique of Chive
摘要
Abstract
In order to obtain high quality dry chive , this article used microwave drying technology to dry fresh chive .Op-timization of microwave drying technology parameters was established through single factor and orthogonal experiments which analyzed the effects of microwave power , loadage and thickness on the rehydration capability and sensory quality . The result indicated that the optimal quality of chive was obtained when microwave power was 2000W, the loadage of chive was 130g, thickness of chive was 25mm.关键词
香葱/微波干燥/工艺优化/复水率/感官品质Key words
cheive/microware drying/optimization of technology/rehydration capability/sensory quality分类
农业科技引用本文复制引用
李涛,姚明印,刘木华..香葱微波干燥工艺优化试验研究[J].农机化研究,2015,(3):211-214,218,5.基金项目
江西省主要学术和技术带头计划项目（20113BCB22001）；国家自然科学基金项目 （）
