杏鲍菇干燥及其品质特性的研究

Study on Drying Technology and Quality of Pleurotus eryngii

为探讨热风干燥工艺对杏鲍菇产品品质的影响,在不同干燥温度(55、60、65、70、75℃)下对不同厚度(2、3、4、5、6 mm)的杏鲍菇进行了干燥试验,以干燥后产品的复水率为指标,对干制杏鲍菇的品质进行了评价,同时对杏鲍菇干燥动力学模型进行了研究。结果表明:干燥杏鲍菇的最佳温度为65~70℃,切片厚度为4~5 mm,杏鲍菇干片的品质最佳,杏鲍菇干燥动力学特性符合two-term模型,上述参数可为杏鲍菇干制加工提供理论与实践依据。

In order to investigate the effect of drying technology by hot-air on product quality for Pleurotus eryngii,the samples which thickness were2、3、4、5、6mm were dried respectively at55、60、65、70、75℃,and quality of the dried products was evaluated according to rehydration rate of the dried samples,at the same time,the study on the kinetics model for drying Pleurotus eryngii sw acarried out.The results showed that the best quality of dried products was obtained under thec ondition that the optimum temperature and thickness for drying Pleurotus eryngii is65~70℃and4~m5rmespectively,and the drying characteristics of Pleurotus eryngii can be described with the two-term dynami cmodel,so the above parameters can provide theoretical and practical basis for drying Pleurotus eryngii.