枸杞热风微波真空组合干燥试验
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Combining Hot Air and Microwave Vacuum to Dry Lyeium
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    摘要:

    进行了半干枸杞的微波真空干燥试验,分析了护色处理对新鲜枸杞微波真空干燥效果的影响,对热风微波真空组合干燥、微波真空干燥、热风干燥和自然晾晒4种干燥方式对枸杞干燥效果的影响进行了比较。结果表明,护色处理有利于枸杞的干燥加工;微波真空干燥不适合新鲜枸杞的直接干燥加工,更适合于枸杞的后期干燥;热风微波真空组合干燥具有干燥时间短,感官状态良好,枸杞多糖保存率较高的特点,干燥时间为13.1 h,比热风干燥缩短了34.9h,比自然晾晒缩短了94.9h,感官状态好于微波真空干燥,与热风干燥接近,枸杞多糖保存率与热风干燥和自然晾晒基本接近。

    Abstract:

    The effect of combining hot air with microwave vacuum to dry semi-dried lyeium, the effect of natural sun-drying, and the effect of microwave vacuum on fresh lyeium with different color-protecting methods were analyzed. Different drying methods, including a combination of hot-air and microwave vacuum, microwave vacuum, hot-air and natural sun drying were studied. The results proved that the quality of lyeium drying was improved by color protection. Drying in a microwave vacuum was better during the late drying phase rather than the early drying phase. The time to dry lyeium when combining the hot-air and microwave vacuum methods was 13.1h, which decreased from hot-air drying (34.9h) and natural sun drying (94.9h). The combination drying method produced better quality than the microwave vacuum, but the result was similar to the method of hot-air drying. The reservation rate of lyeium barbarum polysaccharide was very close to that of hot-air drying and natural solar drying.

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吴海华,韩清华,杨炳南,赵东林,李仪凡,柏流芳.枸杞热风微波真空组合干燥试验[J].农业机械学报,2010,41(Z1):178-181.

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