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

DOI：

中文关键词: 联合干燥,热风,微波真空,甘蓝

英文关键词: combination drying,hot-air,vacuum microwave,wild cabbage

基金项目:国家星火计划项目(2002EA701011)资助课题.

徐艳阳 张慜 陈亦辉 钟齐丰

江南大学食品学院，江南大学食品学院，海通食品集团有限公司浙江宁波315300，海通食品集团有限公司 江苏无锡214036，江苏无锡214036，浙江宁波315300

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中文摘要:

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.

英文摘要:

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

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