鲜切高山野山药片微波间歇干燥特性研究

Drying Characteristics of intermittent microwave heated fresh-cut high mountain yam slice

为深入研究高山野山药的干燥特性,自制微波间歇干燥试验装置,采用四因素四水平(微波功率、切片厚度、加热时间、间歇时间)对鲜切高山野山药片进行微波间歇干燥试验,得出鲜切高山野山药片微波间歇干燥的干燥变化规律,并对结果进行分析。结果表明:高山野山药片微波间歇干燥过程大致包括加速、恒速和降速阶段;并且加热时间为7s时干燥色泽最好,此时切片厚度对收缩特性产生显著影响,提高切片厚度有利于保持高山野山药片的干后体积。该研究结果对于了解干燥高山野山药乃至相关农产品的过程具有一定的指导意义。

In order to analyze the drying characteristics of the yam,a homemade batch microwave drying test system was designed,and the drying tests undertaken by using four factors and four levels,including microwave power, thickness of yam, heating and intermittent time.The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed.The results showed that microwave drying process generally included acceleration,constant speed and deceleration phases,and the drying color was the brightest heated for 7s.Moreover,under this condition,the thickness of slice could impact the contractility seriously,therefore increasing the thickness of slice appropriately could help the yam slices keep good volume after being dried.These results provided a theoretical basis and guidance significance for realizing the process of drying high mountain yam or related products.