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投稿时间：2014-06-16
投稿时间：2014-06-16
中文摘要: 通过热风干燥、微波干燥两种不同的干燥方式，研究苦瓜切片在不同温度（或功率）、切片厚度以及切片湿重等 不同条件下的干燥特性，并绘制了干燥曲线。结果表明，热风干燥最佳工艺条件为干燥温度为 60 ℃，切片厚度为 0.5 cm， 切片湿重为 20 g，此时脱水率为 95.9 %；微波干燥最佳工艺条件为干燥功率为 800 W，切片厚度为 0.5 cm，切片湿重 为 20 g，此时脱水率为 96.4 %。本研究可为苦瓜切片干燥工艺的改进提供一定的理论参考。
Abstract:Through hot air drying， microwave drying methods， bitter gourd pieces drying characteristics at different temperatures （or power）， slice thickness and wet weight of slice were sudied， and the drying curve were drawed. The results showed that the best process conditions for hot air drying were that drying temperature was 60 ℃， wet weight of slice was 0.5 cm， the wet weight of slice was 20 g， and on this condition dehydration rate was 95.9 % .The best process conditions for microwave drying are that drying power was 800 W， slice thickness was 0.5 cm， the wet weight of slice was 20 g， and on this condition dehydration rate was 96.4 %.The research can provide a certain theoretical reference for improvements of bitter gourd slices drying process．
keywords: bitter gourd slice hot air drying microwave drying
文章编号：201602012 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| NIE Ling-hong， ZHANG Wei | College of Life Science and Food Engineering， Huaiyin Institute of Technology，Huai'an 223003， Jiangsu， China |
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