摘要
分别采用热风65℃、热风105℃、微波干燥、微波热风(65℃)组合、微波热风(105℃)、红外微波组合和红外干燥等干燥方法对清洗的麸皮进行干燥。实验结果显示,各种干燥方法对IDF得率有一定影响,对IDF的持水力和膨胀力影响较大。微波干燥用时短,IDF得率为57%,微波干燥样品的持水力为710%,膨胀力为6mL/g,较热风干燥和远红外干燥好;热风干燥和远红外干燥方法制得的IDF的性质相差不大。
The experiments discussed hot air 65 ℃,hot air 105 ℃,microwave drying,microwave hot air（65 ℃） combination,microwave hot air（105 ℃）,infrared and microwave combination,infrared drying methods on the cleaning of the bran.The results showed that a variety of drying methods had some impact on the yield of IDF,but had greater impact on the IDF＇s water holding capacity and swelling capacity.Microwave drying were well than hot air drying and infrared drying,which only need several miniutes,yielded 57% IDF,710% water holding capacity and swelling power as 6 mL/g.Hot air drying and infrared drying methods had little difference in the nature of the IDF.
出处
《食品科技》
CAS
北大核心
2011年第7期99-102,共4页
Food Science and Technology
关键词
膳食纤维
干燥方法
微波干燥
dietary fiber
drying methods
microwave drying
