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文章摘要
热烫藕条微波滚动干燥热场分布及脱水品质
Temperature-field Distribution and Dehydrated Quality of Blanched Lotus-root Sticks during Microwave Rolling-bed Drying
投稿时间:2019-05-15  修订日期:2019-06-11
DOI:
中文关键词: 微波干燥,滚动床,热像图,藕条,热风
英文关键词: microwave  drying, rolling  bed, thermogram, lotus-root  sticks, hot  airflow
基金项目:
作者单位E-mail
吕为乔 贺州学院 食品科学与工程技术研究院
中国农业大学 工学院 
lvweiqiao@cau.edu.cn 
宿佃斌 中国农业大学 工学院  
王天行 中国农业大学 工学院  
宋凯 中国农业大学 工学院  
段振华 贺州学院 食品科学与工程技术研究院  
李国华 中国农业大学 工学院  
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中文摘要:
      为了解决微波干燥不均问题,提升藕条的干燥品质,试验以热风干燥(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“干基含水率-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形貌。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。试验为MARD干燥高品质果蔬提供参考。
英文摘要:
      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 "dry-basis water content" were studied. The sensory quality and micro-morphology of materials in different processes were researched. As a result, with the action of hot air and microwave, the temperature of lotus-root sticks gradually increased, and finally stabilized in 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 made the color of dehydrated lotus root darkened, and both boiling water blanching and microwave drying made the microstructure of lotus-root sticks destroyed. The experiment provided a reference for improving the drying quality of fruits and vegetables in microwave drying.
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