摘要
以鲜香菇为原料,通过单因素试验研究了热风干燥时间、微波功率、热风干燥温度对成品质量的影响,并通过稳健试验研究确定了微波膨化香菇的最佳工艺条件:热风干燥时间1.5 h,微波功率480 W,热风干燥温度65℃。
The effects of hot air drying time, power of microwave, and drying temperature on the quality of mi- crowave-puffed Lentinula edodes were studied. The Taguchi robust designs were employed and the optimum technological conditions of microwave-puffing were obtained ： time 1.5 h, power of microwave 480 W, and tem- perature 65 ℃.
出处
《河北科技师范学院学报》
CAS
2012年第1期61-64,共4页
Journal of Hebei Normal University of Science & Technology
关键词
香菇
微波膨化
最佳工艺
Lentinula edodes
microwave puffing
optimum technological conditions
