| 微波与热风组合干燥对板栗干燥特性的影响 |
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| 引用本文： | 周洁,孔晓玲,高楠.微波与热风组合干燥对板栗干燥特性的影响[J].包装与食品机械,2009,27(2):11-13. |
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| 作者姓名： | 周洁 孔晓玲 高楠 |
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| 作者单位： | 安徽农业大学工学院,合肥,230036;安徽农业大学工学院,合肥,230036;安徽农业大学工学院,合肥,230036 |
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| 基金项目： | 安徽农业大学大学生创新基金 |
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| 摘 要： | 为得到较好的爆壳脱衣效果、延长贮存时间，对板栗进行微波与热风组合干燥。本试验分析了微波干燥功率对板栗爆壳脱衣效果和熟化程度的影响以及热风干燥温度对板栗熟化程度和保存情况的影响。并得出了板栗的微波与热风组合干燥的优化参数。
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| 关 键 词： | 板栗 微波干燥 热风干燥 组合干燥 |
Effects of Combination of Microwave and Hot-air Drying on Characteristics of Chestnuts |
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| ZHOU Jie,KONG Xiao-ling,GAO Nan.Effects of Combination of Microwave and Hot-air Drying on Characteristics of Chestnuts[J].Packaging and Food Machinery,2009,27(2):11-13. |
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| Authors: | ZHOU Jie KONG Xiao-ling GAO Nan |
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| Affiliation: | College of Engineering;Anhui Agricultural University;Hefei 230036;China |
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| Abstract: | Fresh chestnuts were dehydrated by combination of microwave and hot-air drying to shell out and extend the preservation time. The degree of shelling out is affected by the power of microwave. The preservation time is affected by the matureness degree. |
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| Keywords: | chestnut microwave drying hot-air drying combination drying |
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