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当前位置: 首页 > 文章 > 黑毛豆仁微波联合气流膨化干燥工艺 农业工程学报 2012,28 (21) 265-271
Position: Home > Articles > Combined drying technology of black edamame using microwave and explosion puffing Transactions of the Chinese Society of Agricultural Engineering 2012,28 (21) 265-271

黑毛豆仁微波联合气流膨化干燥工艺

作  者：
李大婧;刘霞;江宁;刘春泉
单  位：
东北林业大学林学院;国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心;江苏省农业科学院农产品加工研究所
关键词：
干燥;工艺;微波;气流膨化;黑毛豆仁
摘  要：
为提高黑毛豆仁膨化产品的品质,采用微波联合气流膨化干燥工艺。考察不同单位质量微波功率对黑毛豆仁干燥特性的影响,探讨联合干燥过程转换点含水率、膨化温度、停滞时间、压力差、抽空干燥时间对黑毛豆仁膨化产品的含水率、硬度、脆度和色泽的影响。结果表明:当单位质量微波功率为5W/g时,黑毛豆仁的干燥速率较快,干燥时间较短;联合干燥转换点含水率、膨化温度、抽空干燥时间对膨化产品的品质影响显著,而膨化压力差、停滞时间对膨化产品品质影响较小。确定黑毛豆仁微波联合气流膨化干燥适宜的工艺参数:单位质量微波功率5W/g,转换点含水率31%,压力差0.124MPa,膨化温度100℃,停滞时间10min,抽空干燥时间90min。研究结果可为黑毛豆仁干制品的产业化生产提供技术参考。
译  名：
Combined drying technology of black edamame using microwave and explosion puffing
作  者：
Li Dajing 1,2,3 , Liu Xia 1,3 , Jiang Ning 1,3 , Liu Chunquan 1,3 , (1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. College of Forestry, Northeast Forestry University, Harbin 150040, China; 3. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China)
关键词：
drying, technology, microwave, explosion puffing, black edamame
摘  要：
Microwave and explosion puffing combination drying were used to improve quality of black edamame puffed product. Microwave drying characteristics of black edamame at different microwave power per unit mass were studied. The effects of the water content rate at transformation point, pressure difference, puffing temperature, dwell time and vacuum drying time on the water content, hardness, brittleness and color of puffed product were investigated. The results showed that when microwave power per unit mass were 5 W/g, the high drying rate and relative short drying time were obtained. The water content rate at transformation point, puffing temperature and vacuum drying time had significant effects on the quality indexes of puffed product, while pressure difference and dwell time had little effects. The optimal processing parameters during combination drying were microwave power per unit mass of 5 W/g, the water content rate of 31% at transformation point, pressure difference of 0.124 MPa, puffing temperature of 100℃, dwell time of 10 min and vacuum drying time of 90 min. The results can provide references for industrialized production of black edamame drying.

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