不同处理条件对燕麦复水性的影响

Effects of Different Drying Processing Methods on Oats Re-hydration

研究了不同的热风温度、干燕麦含水量对脱皮燕麦复水性的影响,比较了高压蒸煮后热风干燥、高压蒸煮后微波干燥、高压蒸煮后冷冻干燥3种处理方法对燕麦复水性的影响。结果表明:热风干燥温度、干燥时间对燕麦含水量、复水性的影响显著,在60℃热风干燥6 h以上,干燕麦的水分可达到最低值,复水性最佳。不同热风温度对干燕麦复水性影响显著,在80℃热风干燥时其复水性最好效果,高压蒸煮后冷冻干燥后的燕麦样品的复水性相对最佳。

This paper focus on effects of different drying processing on oats re-hydration. After high pressure cooking of using hot air drying, microwave drying and freeze drying were applied to investigate the effects of three processing methods on oats re-hydration. The drying temperature,drying time to oat moisture content and had the significantly effects of oats re-hydration（P〈0.01 ）,and at 60 of hot air drying over 6 h,oat moisture content could reach the lowest,and oats re-hydration could reach the best. The different hot air temperature had significant effects on oats re-hydration. The oats re-hydration could reach the best under the condition of hot air drying at 80 ℃, and the freeze drying of oats samples had the best re-hydration.