几种不同干燥方法对荔枝肉干燥品质的影响

Effects of Different Drying Methods on the Drying Quality of Peeled Litchi

DOI：10.3969/j.issn.1673-1689.2012.12.014

中文关键词: 剥壳荔枝 干燥方法 成分含量

英文关键词: peeled litchi drying method component content

基金项目:江南大学创新团队发展计划(2009CXTD01)

摘要点击次数: 174

全文下载次数: 1096

中文摘要:

作者对剥壳荔枝用热风干燥法、热风微波耦合干燥法、微波真空干燥法及真空冷冻干燥法进行干燥,分别取其最优的干燥工艺并进行对比,通过测定不同干燥方法的蛋白质、还原糖的成分和色泽,分析干燥产品的质量,据此可根据不同的需求选择不同的干燥方法。

英文摘要:

In this manuscript,the peeled litchi was dried by hot air drying,hot air microwave coupling drying,microwave vacuum drying and vacuum freeze-drying.The index including protein content,the reducing sugars concentration and colour were compared in the four drying methods.It was found that different drying methods should be chosen according to the different formations on different conditions.

查看全文 查看/发表评论 下载PDF阅读器