| 热风和微波真空联合干燥甘蓝试验 |
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| 引用本文： | 徐艳阳,张慜,陈亦辉,钟齐丰.热风和微波真空联合干燥甘蓝试验[J].食品与生物技术学报,2003,22(6):64-66. |
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| 作者姓名： | 徐艳阳 张慜 陈亦辉 钟齐丰 |
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| 作者单位： | 1. 江南大学,食品学院,江苏,无锡,214036
2. 海通食品集团有限公司,浙江,宁波,315300 |
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| 基金项目： | 国家星火计划项目(2002EA701011)资助课题. |
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| 摘 要： | 对甘蓝进行热风和微波真空联合干燥试验,目的是缩短热风干燥时间,提高产品质量.结果表明:联合干燥缩短了干燥时间约48.33%,提高了产品的营养成分保存率、叶绿素保存率;微波真空干燥使产品质构疏松.
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| 关 键 词： | 联合干燥 热风 微波真空 甘蓝 |
| 文章编号： | 1009-038X(2003)06-0064-03 |
| 修稿时间： | 2003年3月6日 |
Studies on Combination Drying of Wild Cabbage with Hot-Air and Vacuum Microwave |
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| XU Yan-yang.Studies on Combination Drying of Wild Cabbage with Hot-Air and Vacuum Microwave[J].Journal of Food Science and Biotechnology,2003,22(6):64-66. |
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| Authors: | XU Yan-yang~ |
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| Affiliation: | XU Yan-yang~ |
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| Abstract: | Wild Cabbage was dehydrated by a combination of hot-air drying and vacuum microwave drying. The objective was to reduce drying time and improve the products quality. It showed that total combination drying time was reduced 48.33%, and retention rate of nutrient components and chlorophyll was improved by this method. Meanwhile, vacuum microwave drying made products' texture loosen. |
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| Keywords: | combination drying hot-air vacuum microwave wild cabbage |
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