超声波辅助鸡腿菇热风干燥工艺优化

Optimization of the Ultrasonic-assisted Technology of Hot-air Drying for Coprinus Comatus

为提高热风干燥鸡腿菇效率及品质,本文利用超声波辅助优化热风干燥工艺,通过超声波预处理的单因素及正交试验优化辅助工艺参数。结果表明,超声波辅助鸡腿菇热风干燥最佳工艺参数为:超声波温度40℃,超声波时间15 min,超声4次。此条件下,热风干燥所需时间为190 min,较未经超声波辅助干燥处理时间缩短17.39%;超声波辅助后维生素C、可溶性蛋白质损失率显著减少(P <0.05)。超声波预处理技术可应用于热风干燥鸡腿菇,缩短干燥时间并减少部分营养物质损失保证鸡腿菇品质。

In order to improve drying efficiency and quality of Coprinus comatus, ultrasonic-assist technology has been used to optimizing the hot-air drying process for Coprinus comatus in this paper. The effects of ultrasonic temperature, ultrasonic time and ultrasonic frequency on the hot-air drying were studied by using single factor experiment and orthogonal experiment. The result showed that the optimum ultrasonic temperature, ultrasonic time, and ultrasonic frequency for Coprinus comatus by hot-air drying were 40 ℃, 15 min, and repeated 4 times respectively. With the optimum ultrasonic pretreatment, the hot-air drying time was required as 190min, which was 17.39% shorter than the drying time without ultrasonic pretreatment;After ultrasonic pretreatment, the loss rate of vitamin C and soluble protein was significantly reduced (P<0.05). Ultrasonic pretreatment technology can be applied to hot-air drying of Coprinus comatus to reduce the loss of various nutrients compounds and improve the quality of Coprinus comatus.