银耳红外干燥特性及其品质研究
作 者：
林琳
关键词：
银耳(Tremella fuciformis);红外干燥;干燥特性;复水比;银耳多糖
摘 要：
利用红外干燥技术,对银耳(Tremella fuciformis)红外干燥特性及其品质进行研究,探讨不同辐照距离、干燥温度及初始含水率对失水速率及其品质的影响.结果表明,在研究的参数范围内,干燥时的温度对失水速率、复水比和银耳多糖影响最大,初始含水率对失水速率、复水比和银耳多糖影响较小,辐照距离对失水速率、复水比和银耳多糖的影响最小.该结果可为银耳的加工生产、品质调控提供理论依据和科学指导.
作 者：
LIN Lin;Shanghai Institute of Quality Inspection and Technical Research;
单 位：
LIN Lin%Shanghai Institute of Quality Inspection and Technical Research
关键词：
Tremella fuciformis;;infrared drying;;drying characteristics;;rehydration;;tremella polysaccharides
摘 要：
The drying characteristics of Tremella fuciformis under infrared ray were studied. The effects of irradiation distance, temperature and initial moisture content on the drying rate and its quality were investigated. Within the parameter range of this experimental study, different test results showed that drying temperature had the greatest influence on the dehydrating rate, rehydration and tremella polysaccharides. The initial water content has little effect on the dehydrating rate, rehydration and tremella polysaccharides. The irradiation distance has the least influence on the dehydrating rate, rehydration and tremella polysaccharides. It provide the scientific guidance and theoretical basis for the Tremella fuciformis processing quality control and innovative research of processing methods.
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