CAJ | 학술논문

以纯化魔芋葡甘聚糖（KGM）为研究对象,探讨了红外光照射时间及温度与KGM粘度的相关性,经单因素和响应面试验研究表明,红外光对KGM的影响主要源于红外光产生的辐照热,与KGM含水量有一定关系,而与光的强弱没有明显相关性.响应面优化实验结果显示,在56.50℃红外光持续照射40.30h对KGM有很好的干燥效果,且不会破坏KGM分子结构.
이순화마우포감취당（KGM）위연구대상,탐토료홍외광조사시간급온도여KGM점도적상관성,경단인소화향응면시험연구표명,홍외광대KGM적영향주요원우홍외광산생적복조열,여KGM함수량유일정관계,이여광적강약몰유명현상관성.향응면우화실험결과현시,재56.50℃홍외광지속조사40.30h대KGM유흔호적간조효과,차불회파배KGM분자결구.
The research studied the purification of konjac glucomannan（KGM）,by exploring the correlation between the time and temperature strength of the infrared radiation and the viscosity of KGM.The single factor and response surface experiment shows that the impact of infrared radiation on KGM infrared lies in the radiation heat,and has a certain relationship with the water content and molecular weight of KGM.But it has nothing to do with the strength of light.Response surface optimization results indicate that infrared light irradiation has a good drying effect on KGM in the 56.5℃at 40.30h,and doesn＇t break the molecular structure of KGM.