食品与机械2017，Vol.33Issue(12)：31-35,5.DOI:10.13652/j.issn.1003-5788.2017.12.007
基于气味检测的生姜微波干燥特性研究
The kinetics of microwave drying ginger based on the volatile detection
摘要
Abstract
The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature,50,60,70,80 ℃,respectively.The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition.It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence.Moreover,the color difference and rehy-dration ratio were olso found better.关键词
生姜/微波干燥/气味检测/干燥过程/品质Key words
ginger/microwave drying/volatile detection/drying process/quality引用本文复制引用
徐晚秀,李静,李臻峰,朱冠宇,宋春芳,张君生..基于气味检测的生姜微波干燥特性研究[J].食品与机械,2017,33(12):31-35,5.基金项目
国家自然基金(编号:21206051) （编号:21206051）
江苏省产学研联合创新资金(编号:BY20130155-22) （编号:BY20130155-22）
江苏省普通高校研究生科研创新计划项目(编号:KYLX_1158) （编号:KYLX_1158）
