首页 | 本学科首页   官方微博 | 高级检索  
     

豆腐渣微波真空干燥实验的研究
引用本文:李波,王东玲,韩伟元,芦菲.豆腐渣微波真空干燥实验的研究[J].食品工业科技,2011(12):318-320,324.
作者姓名:李波  王东玲  韩伟元  芦菲
作者单位:1. 河南科技学院食品学院,河南新乡,453003
2. 新乡市质量技术监督检验测试中心,河南新乡,453002
基金项目:河南省重点科技攻关项目(102102110031)
摘    要:豆腐渣是生产豆腐或豆浆的副产品,其营养丰富,可被用于许多方面。但因其含水量高,容易腐败变质,所以将豆腐渣及时进行干燥处理,是扩大其开发利用的前提条件。研究了豆腐渣的微波真空干燥特性,比较了不同干燥方法对豆腐渣品质的影响。结果显示,微波真空干燥过程中,干燥速率随微波功率和真空度的增加而加快,尤其是在较大功率(700~380W)和较高真空度(100~60kPa)时这种趋势更为明显。采用二次多项式逐步回归方法,得到了微波真空干燥过程中豆渣含水量与微波功率、真空度、干燥时间之间的回归模型,采用微波功率510W、真空度80kPa、干燥时间30min的工艺参数效果较好。与热风干燥和冷冻干燥相比,微波真空干燥豆腐渣能够节约90%以上的干燥时间,且干制品的品质接近冷冻干燥。因此,微波真空干燥是适合豆腐渣干燥的有潜力的干燥技术,具有良好的应用前景。

关 键 词:豆腐渣  微波真空干燥  特性  品质

Study on the bean curd residue in microwave-vacuum drying experiment
LI Bo,WANG Dong-ling,HAN Wei-yuan,LU Fei.Study on the bean curd residue in microwave-vacuum drying experiment[J].Science and Technology of Food Industry,2011(12):318-320,324.
Authors:LI Bo  WANG Dong-ling  HAN Wei-yuan  LU Fei
Affiliation:LI Bo1,WANG Dong-ling1,HAN Wei-yuan2,LU Fei1 (1. School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China,2. Xinxiang Analysis Centre of Quality and Technical Supervision,Xinxiang 453002,China)
Abstract:Bean curd residue was a byproduct of tofu or soymilk production process and could be used in many aspects. However,bean curd residue deteriorated rapidly for its high moisture content. Therefore,fresh bean curd residue must be dried as early as possible for its extensive utilization. The drying characteristics of bean curd residue in microwave-vacuum drying(MVD)and evaluated the quality of dried product compared to other drying methods were investigated. The results showed that drying rate of bean curd resi...
Keywords:bean curd residue  microwave-vacuum drying  characteristic  quality  
本文献已被 CNKI 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号