牛蒡微波恒温干燥特性研究
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(1. 江苏省食品先进制造装备技术重点实验室,江苏 无锡 214122;2. 绍兴县魁联机电科技有限公司,浙江 绍兴 312000)

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纪飞(1990—),男,江南大学在读硕士研究生。E-mail: jifei_xz@foxmail.com

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国家自然基金项目(编号:21206051);江苏省普通高校研究生科研创新计划项目(编号:KYLX_1158)


Research on characteristics of burdock by microwave drying at constant temperature
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(1. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. Shaoxing Queland Mechatronics Technology Co., Ltd., Shaoxing, Zhejiang 312000, China)

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    摘要:

    利用自制的微波干燥设备对牛蒡的干燥特性进行研究,通过获取在线重量、温度,实时地监测牛蒡切片的含水率和内部温度。通过正交试验探讨干燥过程中微波功率密度、样品内部温度、样品厚度对干燥时间的影响,确定恒温微波干燥牛蒡的最佳工艺参数:微波功率密度10 W/g,样品内部温度60 ℃,样品厚度2 mm,在该条件下干燥后,牛蒡复水比为3.77,色差值为61.37。方差分析表明:微波功率密度和样品厚度对干燥时间影响显著,样品内部温度影响极显著。

    Abstract:

    The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index showed that the drying time was extreme significant affectedly by the power density and samples thickness, and significantly affected by the internal temperature of sample.

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纪飞,李臻峰,李静,等.牛蒡微波恒温干燥特性研究[J].食品与机械,2015,31(6):56-59.
JIFei, LIZhenfeng, LIJing, et al. Research on characteristics of burdock by microwave drying at constant temperature[J]. Food & Machinery,2015,31(6):56-59.

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  • 收稿日期:2015-07-09
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  • 在线发布日期: 2023-03-17
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