不同条件对淮山片洞道干燥过程的影响

Effects of Different Conditions on Tunnel Drying Process of Chinese Yam Slices

以鲜淮山为原料,研究了温度、风速、切片厚度及热烫对淮山热风干燥过程及复水效果的影响。结果表明,当淮山片经热烫后、切片厚度为3 mm、干燥温度为60℃、风速为160 m^(3)/h时,淮山的干燥品质和复水效果较优,适合实际生产。

Using fresh Chinese yam as the raw material, the effects of temperature, wind speed, slice thickness and blanching on the hot air drying process and rehydration of Chinese yam were studied. The results showed that when the slices of Chinese yam were blanched, the thickness of the slices was 3 mm, the drying temperature was 60 ℃, and the wind speed was 160 m^(3)/h, the drying quality and rehydration effect of Chinese yam slices were better, which was suitable for practical production.