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当前位置: 首页 > 文章 > 微波流态化干燥姜片复水能力和物性分析 农业机械学报 2015,46 (8) 200-205
Position: Home > Articles > Rehydration Capacity and Physical Properties of Ginger Slices Dried by Microwave Fluidization Transactions of the Chinese Society for Agricultural Machinery 2015,46 (8) 200-205

微波流态化干燥姜片复水能力和物性分析

作  者：
吕为乔;韩清华;李树君;周海军;孙丽娟;李仪凡
单  位：
中国农业机械化科学研究院;中国农业科学院作物科学研究所;中国农业大学工学院
关键词：
姜片;微波流态化;复水;蠕变;微观结构
摘  要：
针对微波干燥对脱水蔬菜复水能力和应用品质的影响,研究了在单位质量微波功率为0.6、0.9、1.2 W/g的微波流态化干燥(MFD),及在75℃电热鼓风干燥(AD)条件下干燥姜片的复水特性。试验发现,微波干燥姜片的复水能力要弱于热风干燥。随着水浴温度的升高,各组产品的复水能力增加,复水比之间的差距缩小。经动力机械分析仪(DMA)测定复水姜片的蠕变特性,微波流态化干燥所得姜片在复水后的硬度大,在不同微波功率间的差异不明显。通过扫描电子显微镜(SEM)发现,微波流态化干燥姜片的微观结构变化远大于热风干燥。结合干制品的复水和蠕变过程,分析认为姜片组织结构的变化会影响水分的渗透与吸收。复水能力是脱水蔬菜品质的重要指标,改进后的微波-电热鼓风干燥能在保证工作效率的基础上,改善微波干燥产品的复水能力。
译  名：
Rehydration Capacity and Physical Properties of Ginger Slices Dried by Microwave Fluidization
作  者：
Lü Weiqiao;Han Qinghua;Li Shujun;Zhou Haijun;Sun Lijuan;Li Yifan;College of Engineering,China Agricultural University;Chinese Academy of Agricultural Mechanization Sciences;Institute of Crop Science,Chinese Academy of Agricultural Sciences;
关键词：
Ginger slices Microwave fluidization Rehydration Creep Microstructure
摘  要：
In order to discuss the influence of microwave drying on dehydrated vegetable's rehydration capacity and application quality,the rehydration characteristics of dried ginger slices processed by microwave fluidized drying( MFD) with the microwave power of 0. 6,0. 9,1. 2 W/g and hot-air drying( AD) with the temperature of 75℃ were studied. With different temperatures of the soaking water,the dried ginger slices' rehydration capacities were different,and the difference among the samples from different drying processes decreased with the rise of temperature. In the stress characteristics determined by the dynamic mechanical analyzer( DMA),the hardness of the rehydrated ginger slices from MFD was great,and the differences among different microwave powers were not obvious. Through observation by scanning electron microscopy( SEM),it was found that the microstructure of the samples from MFD changed much more than that from hot-air drying,and the structure variation might influence the penetration and absorption capacity of the moisture. Rehydration capacity is an important indicator of the dried vegetables' quality. With the microwave-hot air combined drying,the microwave drying's efficiency was not decreased obviously,but the product quality was improved. The results indicated that the drying process and technology can be improved by the reference of above achievements.

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