| 真空与热风联合干燥香菇的研究 |
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| 引用本文： | 吴明晖,余勇,郭磊,丁之恩. 真空与热风联合干燥香菇的研究[J]. 包装与食品机械, 2014, 0(2): 29-33 |
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| 作者姓名： | 吴明晖 余勇 郭磊 丁之恩 |
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| 作者单位： | 安徽农业大学; |
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| 摘 要： | 通过二次回归旋转设计试验研究真空与热风联合干燥香菇。结果表明，真空干燥产品复水性好，色泽保持良好，但是干燥耗时长，设备成本偏高。热风干燥产品耗时短，设备成本低，但是产品复水性差，褐变严重。真空与热风联合干燥的产品色泽和复水性接近真空干燥产品品质，远远优于热风干燥产品品质，比真空干燥大大缩短了干燥时间，降低了加工成本。
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| 关 键 词： | 真空干燥 热风干燥 联合干燥 转化点 |
Study on Combined Vacuum and Hot Air Drying Technology for Mushroom |
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| WU Ming-hui,YU Yong,GUO Lei,DING Zhi-en. Study on Combined Vacuum and Hot Air Drying Technology for Mushroom[J]. Packaging and Food Machinery, 2014, 0(2): 29-33 |
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| Authors: | WU Ming-hui YU Yong GUO Lei DING Zhi-en |
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| Affiliation: | (College of Tea ＆ Food Science and Technology of AnhuiAgricuhural Unversity,Hefei 230036,China) |
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| Abstract: | The study on combine vacuum and hot air drying for mushroom by quadratic regression rotation design.The results showed that this technology could achieve the same quality as vacuum dried products.The rehydration and color are all better than hot air drying and the drying time is shortened . |
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| Keywords: | vacuum dehydrating hot air dehydrating combined drying transformation point |
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