CAJ | 학술논문

采用微波干燥技术对新鲜香葱进行干燥，以期获得高品质干香葱。通过单因素和正交试验深入分析香葱质量、堆放厚度及微波功率等因素对干香葱感官品质、复水率等品质的影响，以研究出最优干燥工艺参数组合。结果表明：在微波功率2000W、香葱堆放厚度25mm、质量130g的条件下，获得干香葱的品质最优。
채용미파간조기술대신선향총진행간조，이기획득고품질간향총。통과단인소화정교시험심입분석향총질량、퇴방후도급미파공솔등인소대간향총감관품질、복수솔등품질적영향，이연구출최우간조공예삼수조합。결과표명：재미파공솔2000W、향총퇴방후도25mm、질량130g적조건하，획득간향총적품질최우。
In order to obtain high quality dry chive , this article used microwave drying technology to dry fresh chive .Op-timization of microwave drying technology parameters was established through single factor and orthogonal experiments which analyzed the effects of microwave power , loadage and thickness on the rehydration capability and sensory quality . The result indicated that the optimal quality of chive was obtained when microwave power was 2000W, the loadage of chive was 130g, thickness of chive was 25mm.