摘要
本实验对热风干燥、真空干燥蒜片的干燥工艺进行了研究。以干燥后大蒜片中硫代亚磺酸酯含量为指标,采用响应面分析得到热风干燥和真空干燥蒜片的最佳工艺分别为:蒜片厚度2.7mm,干燥温度45℃;蒜片厚度3mm,干燥温度41℃。
In this study, garlic slices were dried by hot air and vacuum respectively. With thiosulfinates content in dried garlic as index, the optimal conditions of hot air drying and vacuum drying were determined using response surface analysis software separately. The results showed that on the conditions of thickness of garlic slices 2.7 mm and drying temperature 45 ℃, the best effect of hot air drying is achieved, and the optimal conditions of vacuum drying are thickness of garlic slices 3 mm and drying temperature 41 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期168-170,共3页
Food Science
关键词
蒜皮
硫代亚磺酸酯
干燥
garlic slices
thiosulfinates
drying
