广西科学院学报2025，Vol.41Issue(4)：402-411,10.DOI:10.13657/j.cnki.gxkxyxb.20260107.006
微波干燥模式对天麻片干燥特性及品质的影响
Effect of Microwave Drying Mode on Drying Characteristics and Quality of Gastrodia elata Slices
摘要
Abstract
In order to select the optimal microwave drying mode of Gastrodia elata slices and prepare high-quality G.elata slices with high efficiency and energy saving,the effects on the drying characteristics,unit en-ergy consumption and quality of G.elata slices under three microwave drying modes of microwave continuous drying at fixed power density,microwave intermittent drying at fixed power density and microwave continu-ous drying at variable power density were investigated.The results showed that the three microwave drying modes were superior to hot air drying in terms of drying time,volume shrinkage,rehydration ratio and alco-hol-soluble extract content.The optimal microwave drying mode of G.elata slices was microwave continuous drying at variable power density.The process parameters were 1.25 W/g(20 min)-1.00 W/g(20 min)-0.50 W/g(60 min).Compared with hot air drying,the drying time was shortened by 80.00％,the unit ener-gy consumption was reduced by 18.97％,and the alcohol-soluble extract content was increased by 12.11％,the rehydration ratio increased by 20.75％,the volume shrinkage decreased by 21.22％,and the color differ-ence was not significantly different(P＞0.05).The mode of microwave continuous drying at variable power density can accelerate the drying rate,shorten the drying time,reduce the unit energy consumption,and better retain the alcohol-soluble extract content,which is suitable for the efficient and energy-saving production of G.elata slices.关键词
天麻/微波干燥/干燥特性/单位能耗/色差/复水比/天麻素/醇溶性浸出物Key words
Gastrodiae elata/microwave drying/drying characteristics/energy consumption per unit mass/col-or difference/rehydration ratio/gastrodin/alcohol-soluble extract分类
医药卫生引用本文复制引用
覃海波,张扬,吴彦东,李优,吴钊龙,黄纪民,李秉正,师德强..微波干燥模式对天麻片干燥特性及品质的影响[J].广西科学院学报,2025,41(4):402-411,10.基金项目
广西科技计划项目(桂科AB18294028),贺州市创新驱动发展专项(贺科创CX2009009)和广西科学院健康食品创制创新团队启动经费项目(CQ-E-2419)资助. （桂科AB18294028）
