干燥过程气体的温度和氧气含量对蘑菇褐变度的影响

The effect of temperature and O_2 content in drying process on the browning degree of mushroom

用氮气置换部分空气作为干燥介质 ,通过QTM气调干燥实验设备调节干燥过程气体的氧气含量 ,以蘑菇的褐变度为考核指标进行降氧干燥试验 .结果表明 ,干燥过程气体的温度是影响蘑菇褐变度的重要因素之一 ,而要减少某一温度下干燥过程中蘑菇的褐变度 ,关键要控制干燥过程中气体的氧气含量 .降低干燥气体的氧气含量 ,可明显降低蘑菇褐变 ,提高制品质量 .用幂函数方程拟合的不同气体温度状况下 ,蘑菇的褐变度y与气体的氧气含量x间的关系式 ,显著水平P =0 .0 1,相关系数r>0 .972 5 .

QTM controlled atmosphere drying experiment equipment was used to regulate the O 2 content in the drying by displacing part air with nitrogen as drying medium. Studying the effect of O 2 content on the indices of mushroom's browning degree. The results showed that the temperature was important factor. But in order to reduce browning in certain temperature, it is key to decrease the O 2 content. Decreasing the O 2 content can reduce browning degree obviously and improve product quality. Finally, minimizing the function between mushroom's browning degree and O 2 content in different temperature, significance levelP=0.01, correlation coefficientr>0.972?5.