食品工业科技2017，Vol.38Issue(11)：107-110,4.DOI:10.13386/j.issn1002-0306.2017.11.012
马蹄湿淀粉微波干燥的实验研究
Experiment study on the microwave drying for water chestnut starch
摘要
Abstract
With the water chestnut wet starch as the experimental object,the effects of water content and quality changes were studied in three different microwave power conditions.The results indicate that the drying curves of the water chestnut starch show the characteristic of the fruits and vegetables typical drying curve.The water content decreases with the increasing of the drying time,the white degree and acidity of the water chestnut show a rising trend with the increase of microwave drying time,while the iodine blue value decreases and then increases.The viscosity decreases.Under the certain range of microwave drying power,with the power smaller,the drying rate is more slowly,acidity is lower,iodine blue value and viscosity are bigger,whiteness has no significant change.关键词
微波/马蹄淀粉/微波干燥/品质Key words
microwave/water chestnut starch/microwave drying/quality分类
轻工纺织引用本文复制引用
唐小闲,罗杨合,汤泉,刘艳,黎小椿,段振华..马蹄湿淀粉微波干燥的实验研究[J].食品工业科技,2017,38(11):107-110,4.基金项目
广西特色果蔬深加工与保鲜技术研究(YS201601) （YS201601）
贺州学院“果蔬深加工与保鲜团队建设”项目(YS201602). （YS201602）
