CAJ | 학술논문

研究了鲜香菇[Lentinus esoses (Berk.)sing]在渗透脱水与真空油炸联合干燥过程中水分含量及脂肪含量的变化,建立干燥动力学方程,渗透脱水采用40%混合糖溶液,温度30℃;真空油炸温度为90℃,真空度-0.1 MPa. 结果表明,随着渗透时间的延长,鲜香菇的水分含量逐渐降低,香菇脆片脂肪含量及脂肪吸收率也逐渐减少;根据K Pearson积差相关分析得出,脂肪含量与其初始水分含量具有极显著的相关性,结合真空油炸一级反应动力学规律和渗透脱水费克水分扩散规律,得到鲜香菇联合干燥过程中水分与脂肪含量变化的动力学方程.
연구료선향고[Lentinus esoses (Berk.)sing]재삼투탈수여진공유작연합간조과정중수분함량급지방함량적변화,건립간조동역학방정,삼투탈수채용40%혼합당용액,온도30℃;진공유작온도위90℃,진공도-0.1 MPa. 결과표명,수착삼투시간적연장,선향고적수분함량축점강저,향고취편지방함량급지방흡수솔야축점감소;근거K Pearson적차상관분석득출,지방함량여기초시수분함량구유겁현저적상관성,결합진공유작일급반응동역학규률화삼투탈수비극수분확산규률,득도선향고연합간조과정중수분여지방함량변화적동역학방정.
The change of moisture content and fat content of the fresh mushroom[Lentinus esoses (Berk.)sing] in the process of osmotic dehydration and vacuum frying combined drying, to establish drying kinetics equation. The conditions of osmotic dehydration was used 40% mixed sugar, temperature 30℃,the temperature of vacuum frying was 90℃,vacuum degree was-0.1 MPa. The results showed that the initial moisture content and equilibrium moisture content decreased and fat content, equilibrium fat content and fat absorption ratio also decreased with the increasing in osmotic dehydration time. According to the K Pearson product moment correlation analysis: fat content, initial moisture content has the extremely significant correlation. A dynamical model of combined drying for mushroom chips were obtained through combined the Fick's law of diffusion and first order reaction kinetics.