摘要
通过二次回归旋转设计试验研究真空与热风联合干燥香菇。结果表明,真空干燥产品复水性好,色泽保持良好,但是干燥耗时长,设备成本偏高。热风干燥产品耗时短,设备成本低,但是产品复水性差,褐变严重。真空与热风联合干燥的产品色泽和复水性接近真空干燥产品品质,远远优于热风干燥产品品质,比真空干燥大大缩短了干燥时间,降低了加工成本。
The study on combine vacuum and hot air drying for mushroom by quadratic regression rotation design.The results showed that this technology could achieve the same quality as vacuum dried products.The rehydration and color are all better than hot air drying and the drying time is shortened .
出处
《包装与食品机械》
CAS
2014年第2期29-33,共5页
Packaging and Food Machinery
关键词
真空干燥
热风干燥
联合干燥
转化点
vacuum dehydrating
hot air dehydrating
combined drying
transformation point
