不同香菇干燥方式的干燥特性和干品品质对比研究

干制香菇是延长香菇保质期的有效方式之一,采取三种单一干燥方法和两种组合干燥方法对香菇进行干燥处理,研究了香菇干燥过程中的干燥动力学特性和干制品品质的变化。实验结果表明:从干燥效率和失水速率来看,三种干燥方法从优到次依次为热风干燥、普通烘箱干燥、真空干燥;从干制品外形品质来评价,从优到次依次为真空干燥、热风干燥、普通烘箱干燥。而真空与热风联合干燥香菇是有应用价值的,联合干燥后的干香菇产品品质远优于热风干燥,且比单一的真空干燥缩短干燥时间。 

Comparative study of drying characteristics and dried product quality of several mushroom drying modes

Drying mushroom is one of the effective ways of extending the mushroom life.In the process of drying mushroom,the drying dynamics characteristics and changes of drying products quality were studied by carrying out three different drying modes and two combined drying.The results showed that hot air drying was better than ordinary oven drying considering drying efficiency and dehydrating rate,and both were better than vacuum drying.However,considering the appearance quality of dried mushroom,vacuum drying was the best,then the hot air drying and the worst was ordinary oven drying. Vacuum and hot air combined drying was proven to be a effective and applicable,which had much better dried product quality than hot air dying and shorter drying period than vacuum drying.