不同干燥方法对板栗感官性状的影响

Effects of different methods for sample drying on organolepic characteristics of Chinese chestnut kernels

试验研究了不同干燥条件对板栗的组织结构及其色泽的影响。结果表明:烘干、真空干燥板栗的组织结构虽发生了皱缩,但基本上维持了原来的组织结构形态,而微波干燥的板栗组织畸变。不同干燥方式下,板栗的褐变程度不同。烘干、真空干燥、微波干燥中,以真空干燥的色泽最好。对于切片烘干而言,采用80℃、切片厚度0.7cm为最佳工艺参数。微波干燥时,低功率、小厚度有利于减轻板栗的褐变。

Changes in structure and color of Chinese chestnut kernels （CCNKs） dried by oven, microwave oven and vacuum drier were investigated. Crimple phenomenon occurred in oven-dried and vacuum-dried samples, but their structure and shape were almost kept in original states while the structure of the microwave-dried sample changed dramatically. The browning intensities of samples were different due to different drying methods. The vacuum-dried sample had the best color. As to oven drying, the optimum conditions were temperature 80℃ and the thickness of sample slice 0.7cm. As far as microwave drying is concerned, smaller power of microwave and smaller thickness of slice were beneficial to lightening the sample＇s browning