中国果菜2024，Vol.44Issue(7)：22-28,7.DOI:10.19590/j.cnki.1008-1038.2024.07.005
微波真空、热风干燥对芫荽干燥效果的研究
Study on the Drying Effect of Microwave Vacuum and Hot Air Drying on Coriander
摘要
Abstract
Coriander has high water content,vigorous life activities and respiratory metabolism,and is prone to corruption and deterioration,and the application of drying technology can prolong the storage period of coriander.In this experiment,the effects of microwave vacuum drying and hot air drying on the drying time and rate of coriander were investigated,and the optimal drying method of coriander was optimised by response surface experiment on the basis of one-way experiment using the rehydration ratio and chlorophyll content as the indexes.The results showed that microwave vacuum drying was better than the hot air drying.The optimal conditions for microwave vacuum drying were microwave power 500 W,vacuum degree-0.06 MPa,loading 300 g.Under this condition,product rehydration ratio of 15.753,product chlorophyll content of 63.207 5 mg/g.关键词
芫荽/微波真空干燥/热风干燥/品质Key words
Coriander/microwave vacuum drying/hot air drying/quality分类
通用工业技术引用本文复制引用
朱嘉晖,王顺民,苏亚萍..微波真空、热风干燥对芫荽干燥效果的研究[J].中国果菜,2024,44(7):22-28,7.基金项目
安徽省教育厅安徽高校协同创新项目-绿色营养速冻调理食品创制及产业化(GXXT-2019-011) （GXXT-2019-011）
