食品与机械2017，Vol.33Issue(1)：39-44,92,7.DOI:10.13652/j.issn.1003-5788.2017.01.008
鲜切高山野山药片微波间歇干燥特性研究
Drying Characteristics of intermittent microwave heated fresh-cut high mountain yam slice
张黎骅 1武莉峰 1党鑫凯 1代建武1
作者信息
- 1. 四川农业大学机电学院,四川 雅安 625014
- 折叠
摘要
Abstract
In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time.The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed.The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s.Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing the thickness of slice appropriately could help the yam slices keep good volume after being dried.These results provided a theoretical basis and guidance significance for realizing the process of drying high mountain yam or related products.关键词
高山野山药/微波间歇干燥/特性/品质Key words
high mountain yam/microwave drying/characteristic/quality引用本文复制引用
张黎骅,武莉峰,党鑫凯,代建武..鲜切高山野山药片微波间歇干燥特性研究[J].食品与机械,2017,33(1):39-44,92,7.
