微波加热干燥对马铃薯全粉品质的影响

Effect of Microwave Drying Technology on the Quality of Potato Granules

利用热风加热、微波加热和微波真空加热对马铃薯全粉进行干燥处理,比较了三种干燥方式对马铃薯全粉的感官品质、吸水和吸油能力的影响。试验表明:在感官品质方面,马铃薯全粉采用微波真空干燥质量最好,其次是微波干燥,最后是热风干燥;在吸水和吸油能力方面,马铃薯全粉采用微波真空干燥要明显强于热风干燥和微波干燥,而采用微波干燥要略强于热风干燥。

The paper analyzed the effect of potato＇ s quality with different drying methods by mensurating the quality of sensory organs, water retention, fat binding capacity of potato granules. The result shows that the quality of sensory organs of potato granules by the microwave vacuum heating was higher than the microwave heating and the hot blast heating. The water retention, fat binding capacity of potato granules by the microwave vacuum heating was higher than the microwave heating and the hot blast heating, and the microwave heating was slightly higher than the hot blast heating.