摘要
为得到较好的爆壳脱衣效果、延长贮存时间,对板栗进行微波与热风组合干燥。本试验分析了微波干燥功率对板栗爆壳脱衣效果和熟化程度的影响以及热风干燥温度对板栗熟化程度和保存情况的影响,并得出了板栗的微波与热风组合干燥的优化参数。
Fresh chestnuts were dehydrated by combination of microwave and hot-air drying to shell out and extend the preservation time. The degree of shelling out is affected by the power of microwave. The preservation time is affected by the matureness degree.
出处
《包装与食品机械》
CAS
2009年第2期11-13,51,共4页
Packaging and Food Machinery
基金
安徽农业大学大学生创新基金项目(项目编号:08098)
关键词
板栗
微波干燥
热风干燥
组合干燥
chestnut
microwave drying
hot-air drying
combination drying
