热风与微波及其联合干燥对香椿芽品质的影响

Separate and Joint Effects of Hot Air Drying and Microwave Drying on the Quality of Leaves of Toona sinensis

以香椿芽为材料,比较研究热风干燥、微波干燥和热风-微波联合干燥3种方式对香椿芽干燥特性和品质的影响。结果表明,60℃热风干燥和550 W微波干燥所得干制品的综合评价值较大,分别为0.890和0.884。热风-微波联合干燥的最佳干燥工艺条件为前期采用60℃热风干燥至转换点干基水分含量0.67 kg/kg,后期采用功率330 W进行微波干燥;在此条件下,联合干燥所得干制品的综合评价值为0.972。说明热风-微波联合干燥可以很好地保持香椿芽的品质。

Hot air drying, microwave drying and their combination were compared for their effects on drying characteristics and quality of leaves of Toona sinensis. The results showed that the synthesizing value of leaves dried by hot air at 60 ℃and microwave at 550 W were higher, 0.890 and 0.884, respectively. The optimal hot air-microwave drying process involved hot air drying at 60 ℃ to a moisture content of 0.67 kg/kg（dry basis） followed by microwave drying at 330 W. The synthesizing value of the resulting dried product was 0.972 suggesting that hot air-microwave drying could well maintain the quality of Toona sinensis.