| 采用热管气体射流冲击技术干燥香菇 |
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| 引用本文： | 肖旭霖,高晓丽,李文峰,金欢欢.采用热管气体射流冲击技术干燥香菇[J].食品与发酵工业,2012,38(10):106-110. |
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| 作者姓名： | 肖旭霖 高晓丽 李文峰 金欢欢 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院,陕西西安,710062 |
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| 基金项目： | 陕西师范大学国家级大学生创新性实验计划项目 |
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| 摘 要： | 采用热管气体射流冲击技术,通过单因素试验研究鲜香菇的干燥工艺,以香菇干燥成品的复水比、感官评价及能耗变化为试验指标,确定干燥温度、热风风速、喷嘴距物料高度的最佳工艺参数。结果表明:香菇气体射流冲击适宜干燥工艺参数为干燥温度60℃、风速40 km/h、喷嘴距物料的高度115 mm。
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| 关 键 词： | 气体射流冲击 干燥 香菇 |
Research on Jet Impingement Drying for Mushrooms |
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| Xiao Xu-lin,Gao xiao-li,Li wen-feng,Jin Huan-huan.Research on Jet Impingement Drying for Mushrooms[J].Food and Fermentation Industries,2012,38(10):106-110. |
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| Authors: | Xiao Xu-lin Gao xiao-li Li wen-feng Jin Huan-huan |
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| Affiliation: | (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China) |
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| Abstract: | In this test,the heat pipe and jet impingement technology was applied together to explore drying process of fresh mushrooms through the single factor experiment.Test index——rehydration ratio,sensory evaluation and energy consumption changes for the trial were used to determine the optimum drying process parameters(drying temperature,wind velocity,height of nozzle to material).The results show that optimum parameters of the drying mushrooms process were: temperature 60℃,wind speed 40km/h and the height of the nozzle to material 115mm. |
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| Keywords: | air jet impingement drying mushrooms |
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