热烫藕条微波滚动干燥热场分布及脱水品质

doi:10.3969/j.issn.1673-1689.2020.07.015

首页 > 过刊浏览>2020年第39卷第7期 >105-111. DOI:10.3969/j.issn.1673-1689.2020.07.015

热烫藕条微波滚动干燥热场分布及脱水品质
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                        10.3969/j.issn.1673-1689.2020.07.015
                    
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Temperature-Field Distribution and Dehydrated Quality of Lotus-Root Sticks during Microwave Rolling-Bed Drying

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摘要:

为解决微波干燥不均问题，提升藕条的干燥品质，作者以热风干燥（Hot-Airflow Drying，AD）为对照，利用自主研制的微波热风滚动床干燥（Microwave Hot-Airflow Rolling-Bed Drying，MARD）装备，研究了沸水漂烫和未漂烫下藕条在MARD不同干燥阶段的热像分布，以及“干基水分质量分数-干燥时间”变化曲线，分析了不同工艺下物料的感官品质和微观结构。结果表明：藕条MARD过程在热风和微波的协同作用下温度逐渐升高，最终稳定在设定范围。沸水漂烫减少MARD干燥时间10~15 min，对MARD过程热像分布影响不显著。沸水漂烫会使脱水藕条的色泽变暗，沸水漂烫和微波干燥过程都会破坏藕条的微观结构。

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In order to solve the problem of non-uniform drying during microwave drying and improve the drying quality of lotus root, a microwave hot-air flow rolling-bed drying (MARD) device was developed by our team. The hot-air flow drying (AD) was used as a control, and the thermal image distribution of lotus root with boiling-water blanching and non-blanching at different drying stages of MARD and the dry-basis water contents were studied. The sensory quality and micro-morphology of materials in different processes were investigated. As a result, with hot air and microwave, the temperature of lotus-root sticks was gradually increased, and finally stabilized within a set range during MARD. Boiling-water blanching reduced the drying time of MARD by 10-15 minutes, but had no significant effect on the temperature distribution of the materials during MARD. Boiling-water blanching darkeddehydrated lotus root, and both boiling water blanching and microwave drying destroyed the microstructure of lotus-root sticks.

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吕为乔,宿佃斌,王天行,宋凯,段振华,李国华.热烫藕条微波滚动干燥热场分布及脱水品质[J].食品与生物技术学报,2020,39(7):105-111.

LYU Weiqiao, SU Dianbin, WANG Tianxing, SONG Kai, DUAN Zhenhua, LI Guohua. Temperature-Field Distribution and Dehydrated Quality of Lotus-Root Sticks during Microwave Rolling-Bed Drying[J]. Journal of Food Science and Biotechnology,2020,39(7):105-111.

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在线发布日期: 2020-10-21
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