食品与发酵工业2025，Vol.51Issue(12)：74-83,10.DOI:10.13995/j.cnki.11-1802/ts.040176
热风干燥参数对肉苁蓉微观结构的影响
Effect of hot air drying parameters on microstructure of Cistanche
摘要
Abstract
The complex pore structure inside determines the macroscopic drying characteristics and drying quality of Cistanche.To ob-tain controllable quality of Cistanche products,scanning electron microscope was used to observe the cell morphology of the surface,the section,and the inner pulp under different temperature and section thickness,and explore the microstructural changes of cell equivalent diameter,roundness,elongation,and tightness of Cistanche.Results indicated that the cell shrinkage at the surface and section of Cistanche in hot wind drying was great,and the cell area,circumference,and equivalent diameter were both smaller and similar compared with the fresh samples,the elongation and roundness were not consistent and not obvious,and the tightness increased.The degree of cell shrinkage on the pulp surface was relatively small,but the trend of microscopic cell parameters was consistent with the gold edge.Com-pared with the inner flesh and the inner flesh,the area,circumference,and equivalent diameter of the inner flesh were much larger than the inner diameter.After the drying,the cells shrank in a higher proportion,the variation of the parameters was more obvious,and the in-ner and outer flesh was irregular.The morphology of Cistanche cells was uniform at drying temperature of 80℃and slice thickness of 4 mm.These results may provide experimental data for the development of hot wind drying process for Cistanche.关键词
肉苁蓉/热风干燥/微观结构Key words
Cistanche/hot air drying/microstructure引用本文复制引用
张乐道,焦茜,李霖宇..热风干燥参数对肉苁蓉微观结构的影响[J].食品与发酵工业,2025,51(12):74-83,10.基金项目
国家自然科学基金青年科学基金项目(52006109) （52006109）
内蒙古科技大学基本科研业务费专项资金项目(2023QNJS148) （2023QNJS148）
