热风和微波真空联合干燥甘蓝试验

Studies on Combination Drying of Wild Cabbage with Hot-Air and Vacuum Microwave

对甘蓝进行热风和微波真空联合干燥试验,目的是缩短热风干燥时间,提高产品质量.结果表明:联合干燥缩短了干燥时间约48.33%,提高了产品的营养成分保存率、叶绿素保存率;微波真空干燥使产品质构疏松.

Wild Cabbage was dehydrated by a combination of hot-air drying and vacuum microwave drying. The objective was to reduce drying time and improve the products quality. It showed that total combination drying time was reduced 48.33%, and retention rate of nutrient components and chlorophyll was improved by this method. Meanwhile, vacuum microwave drying made products' texture loosen.