| 玉米热风与微波联合干燥品质的研究 |
| |
| 引用本文： | 徐艳阳,蔡森森,吴海成,宋艳翎.玉米热风与微波联合干燥品质的研究[J].食品研究与开发,2012,33(9):18-20. |
| |
| 作者姓名： | 徐艳阳 蔡森森 吴海成 宋艳翎 |
| |
| 作者单位： | 吉林大学生物与农业工程学院,吉林长春,130022 |
| |
| 基金项目： | 吉林大学基本科研业务费项目(200903263);吉林省科技发展计划项目(20111018);吉林省科技发展计划项目(20120717) |
| |
| 摘 要： | 选取色泽、裂纹率、过氧化物酶活性、丙二醛和脂肪酸值作为评价指标,对玉米进行热风与微波联合干燥品质的实验研究.同时与单独60℃热风干燥、单独119W微波干燥样品的不同品质指标进行对比分析,并对不同干燥方式的玉米品质采用模糊综合评价,结果表明联合干燥玉米的品质优于单独热风干燥样品,其品质更接近单独微波干燥样品.
|
| 关 键 词： | 联合干燥 微波辅助 玉米 品质 模糊综合评价 |
Studies on Drying Quality of Maize Dehydrated by a Combination of Hot-air and Microwave Drying |
| |
| XU Yan-yang
,
CAI Sen-sen
,
WU Hai-cheng
,
SONG Yan-ling.Studies on Drying Quality of Maize Dehydrated by a Combination of Hot-air and Microwave Drying[J].Food Research and Developent,2012,33(9):18-20. |
| |
| Authors: | XU Yan-yang CAI Sen-sen WU Hai-cheng SONG Yan-ling |
| |
| Affiliation: | (College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,Jilin,China) |
| |
| Abstract: | Maize dehydrated by a combination of hot-air and microwav drying was studied on drying quality,there were determined by the indicators including color,crack rate,POD,MDA,and fatty acid.Meanwhile,a comparison of various quality indicators with three different dried maizes was also analyzed,as well as fuzzy comprehensive evaluation of quality.The results showed that maize quality dehydrated by combination drying was higher in contrast with hot-air dried maize,and more close to microwave dryied one. |
| |
| Keywords: | combination drying microwave-assisted maize quality fuzzy comprehensive evaluation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
