热风和微波干燥对槟榔的干燥特性及其品质的影响

为探索微波干燥槟榔的特性及其对品质的影响,以新鲜槟榔为试验样品,以热风干燥为对照,对槟榔干燥曲线和复水曲线进行了研究,并比较不同干燥方式对槟榔总酸、总糖和多酚含量的影响。结果表明:P10低功率微波干燥的复水品质比P30高功率微波好,同时,营养成分也得到了较好地保留,因此,P10低功率微波干燥是未来可以替代热风对槟榔进行干燥的方法,研究结果可为工业化微波干燥槟榔提供理论与实践指导。

Effect of Hot Air and Microwave Drying on Drying Characteristics and Quality of Areca Catechu

in order to investigate the microwave drying characteristics of the areca and their effects on areca quality,researches were conducted on drying curve and rehydration curve of the areca with the fresh areca as the test sample and hot air drying for comparison,and the effects of different drying methods on total acid,total sugars and polyphenol content of the areca were compared. The results show that the rehydration quality of areca sample dried by P10 low power microwave was better than that dried by P30 high power microwave,at the same time,the nutrients of the test samples dried by low power microwave were retained well. Therefore,the P10 low power microwave drying is a method that can replace hot air drying of areca in the future. The results of present study can provide useful theoretical and practical guidance for industrialized microwave drying of areca.