马蹄淀粉微波间歇干燥工艺研究

以马蹄为原料,采用微波间歇方式对马蹄淀粉进行干燥试验,考察其对马蹄淀粉的含水率、白度、酸度、碘蓝值及综合品质的影响,并采用正交试验优化干燥工艺。结果表明,马蹄淀粉微波间歇干燥最佳工艺条件为:微波功率210 W,装载量1.47kg/m2,加热时间14 min,间歇时间0.75min。在最佳工艺条件下,微波间歇干燥后马蹄淀粉含水率为10.12%,白度为97.5%,酸度为0.21 mL,碘蓝值为17.90。经微波间歇干燥后含水率达到淀粉安全含水率的标准,白度得到小幅提高,酸度下降,碘蓝值上升,综合品质得到提高。

Research on intermittent microwave drying of water chestnut starch

The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m², heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, water content reached the safety standard, and whiteness increased slightly, with the acidity decreasing and iodine blue value increasing. Therefore the quality was improved. The results could provide a reference for the actual production of water chestnut starch microwave drying technology.