包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2014年
1期
6-10
,共5页
秦波%路海霞%陈绍军%陈团伟%吴春剑
秦波%路海霞%陳紹軍%陳糰偉%吳春劍
진파%로해하%진소군%진단위%오춘검
紫薯%干燥%理化特性%组织结构
紫藷%榦燥%理化特性%組織結構
자서%간조%이화특성%조직결구
purple sweet potato%drying%physicochemical properties%microstructure
为了提高紫薯干制品的品质，研究了热风干燥、微波干燥、真空干燥、太阳能辅助热泵联合干燥4种方法对紫薯干制加工过程中理化特性、组织结构的影响。结果表明：不同干燥方法所得产品在能耗、色泽、功效成分、硬度以及组织结构方面存在着显著性差异，微波干燥效率最高，但产品色泽和组织结构较差，真空干燥产品功效成分保持率最高，但干燥效率最低、能耗最大，而太阳能热泵干燥所得产品在干燥效率、能耗、色泽及组织结构等方面的综合表现最佳，所得产品质量好。
為瞭提高紫藷榦製品的品質，研究瞭熱風榦燥、微波榦燥、真空榦燥、太暘能輔助熱泵聯閤榦燥4種方法對紫藷榦製加工過程中理化特性、組織結構的影響。結果錶明：不同榦燥方法所得產品在能耗、色澤、功效成分、硬度以及組織結構方麵存在著顯著性差異，微波榦燥效率最高，但產品色澤和組織結構較差，真空榦燥產品功效成分保持率最高，但榦燥效率最低、能耗最大，而太暘能熱泵榦燥所得產品在榦燥效率、能耗、色澤及組織結構等方麵的綜閤錶現最佳，所得產品質量好。
위료제고자서간제품적품질，연구료열풍간조、미파간조、진공간조、태양능보조열빙연합간조4충방법대자서간제가공과정중이화특성、조직결구적영향。결과표명：불동간조방법소득산품재능모、색택、공효성분、경도이급조직결구방면존재착현저성차이，미파간조효솔최고，단산품색택화조직결구교차，진공간조산품공효성분보지솔최고，단간조효솔최저、능모최대，이태양능열빙간조소득산품재간조효솔、능모、색택급조직결구등방면적종합표현최가，소득산품질량호。
In order to improve the quality of dried purple sweet potato,hot air drying,microwave drying, vacuum drying and solar assisted heat pump drying were applied for investigating the effects on the physico-chemical properties and tissue structure of purple sweet potato during the drying process.Results showed that significant differences existed among these four different drying methods.Highest drying efficiency but inferior color and tissue structure for microwave drying.Ingredients were maintained well through highest power-con-sumption for vacuum drying.In a word,integrated excellent performances on drying efficiency,power-consump-tion,color and tissue structure were achieved by solar assisted heat pump drying.
