| 不同的脱水方式对富硒海芦笋中硒保存率的影响 |
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| 引用本文： | 范友丙,张慜,周祥,蔡金龙. 不同的脱水方式对富硒海芦笋中硒保存率的影响[J]. 干燥技术与设备, 2009, 7(1): 12-18 |
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| 作者姓名： | 范友丙 张慜 周祥 蔡金龙 |
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| 作者单位： | [1]食品科学与技术国家重点实验室（江南大学）,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江苏品隆海洋产业发展有限公司,江苏大丰224145 |
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| 基金项目： | 江苏省科技成果转化专项资金项目(BA2006058) |
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| 摘 要： | 选取富硒海芦笋作为研究对象，研究了富硒海芦笋在脱水加工前的烫漂、脱盐以及三种脱水方式对富硒海芦笋硒保存率的影响规律。结果发现：硒在烫漂中大约要损失26％，脱盐对硒影响不大；真空油炸、真空微波和热风干燥三种脱水方式对硒的保存率依次增大。
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| 关 键 词： | 真空油炸脱水 真空微波干燥 热风干燥 海芦笋 水分 硒保存率 |
Effects of Different Means of Dehydration on Selenium Preservation of the Selenium-Enriched Salicornia Bigelovii Torr |
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| Fan You-bing,Zhang Min,,ZHOU Xiang,CAI Jin-long. Effects of Different Means of Dehydration on Selenium Preservation of the Selenium-Enriched Salicornia Bigelovii Torr[J]. , 2009, 7(1): 12-18 |
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| Authors: | Fan You-bing Zhang Min ZHOU Xiang CAI Jin-long |
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| Affiliation: | 1.The Key Laboratory of Food Science and Safety;Ministry of Education;Jiang Nan University;Wuxi 214036;2.School of Food Science and Technology;Jiangnan University;Wuxi 214122;3.Jiangsu jinglong marine industry development co.ltd;dafeng 224145;China |
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| Abstract: | The effects of pretreatments such as blanching processing, desalt and different means of dehydration on selenium content of the selenium (Se) enrichment Salicorniabigelovii Torr were studied. The results showed that processing of desalt has no significant effect on Se content. Se content was lost about 26% in blanching processing. Se content loss most in vacuum frying .Hot air drying is benefit for the preservation rate of Se content. Vacuum microwave drying is placed in the middle. |
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| Keywords: | vacuum frying dehydration vacuum microwave drying hot air drying salicornia bigelovii torr moisture selenium preservation |
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