大蒜干燥工艺的研究

Study on the Technology of Drying Garlic

分别采用热风干燥、真空干燥、冷冻干燥、微波真空干燥与真空干燥联合干燥法对大蒜进行干燥 ,研究了各种干燥方法对大蒜中硫代亚磺酸酯保留率和品质的影响 ,采用响应面分析得到微波真空干燥和真空干燥联合干燥法干燥大蒜最佳工艺 :3 76 1W、 3min ,3 3 4 3W、3min ,2 1 7 3W、9min ,1 3 9 1W、3min ,硫代亚磺酸酯保留率 90 2 %。

In this paper garlic was dried by four methods: hot air drying, vaccum drying, freeze drying and microwave vacuum drying combined with vacuum drying Effect of different drying method on thiosulfinates reservation and quality of dried garlic was studied The optimal conditions of combination microwave-vacuum drying and vacuum drying were determined by using response surface analysis software