包装与食品机械2017，Vol.35Issue(6)：18-20,3.DOI:10.3969/j.issn.1005-1295.2017.06.004
杏鲍菇干燥及其品质特性的研究
Study on Drying Technology and Quality of Pleurotus eryngii
王斌 1杨大伟1
作者信息
- 1. 湖南农业大学食品科技学院,长沙 410128
- 折叠
摘要
Abstract
In order to investigate the effect of drying technology by hot-air on product quality for Pleurotus eryngii,the samples which thickness were 2、3、4、5、6 mm were dried respectively at 55、60、65、70、75 ℃,and quality of the dried products was evaluated according to rehydration rate of the dried samples,at the same time,the study on the kinetics model for drying Pleurotus eryngii was carried out. The results showed that the best quality of dried products was obtained under the condition that the optimum temperature and thickness for drying Pleurotus eryngii is 65 ～ 70 ℃ and 4 ～ 5 mm respectively,and the drying characteristics of Pleurotus eryngii can be described with the two-term dynamic model,so the above parameters can provide theoretical and practical basis for drying Pleurotus eryngii.关键词
杏鲍菇/热风干燥/干基含水率/复水Key words
Pleurotus eryngii/hot air drying/dry base moisture content/rehydration分类
轻工纺织引用本文复制引用
王斌,杨大伟..杏鲍菇干燥及其品质特性的研究[J].包装与食品机械,2017,35(6):18-20,3.
