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投稿时间：2014-10-11
投稿时间：2014-10-11
中文摘要: 研究不同热风干燥温度（50、55、60、65、70、75 ℃）及不同微波干燥功率（中火 406 W、中高火 567 W、高火 700 W） 对发芽糙米还原糖、可溶性蛋白、GABA 等主要营养成分的影响。试验结果表明，热风干燥温度 50 ℃为佳；微波干燥中高 火为佳。并对两种干燥方式的最优情况进行比较，从经济和时间角度考虑，中高火 567 W 微波干燥较适宜，50 ℃热风干 燥次之。
Abstract:The aim was to have a study on the influences that different temperatures（50，55，60，65，70，75 ℃）of common hot-air drying and different powers of microwave drying（moderate temperature 406 W ，moderate-high temperature 567 W， and high temperature 700 W） have on main nutrition ingredients of germinated brown rice such as reducing sugar，soluble protein and GABA .The results of experiments illustrated that the best temperature of common hot -air drying was 50 ℃ and the best power of microwave drying was moderate temperature.And having the comparison of the best consequences of the two methods，when taking economy and time into account ，microwave drying at moderate -high temperature 567 W was better than common hot -air drying at 50 ℃.
文章编号：201603007 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| ZHANG Yi， SHEN Juan-li， ZHAO Bing-han， WANG Ce， PAN Zhuo， WANG Xin* | College of Agriculture and Biology Engineering， Jilin University， Changchun 130025， Jilin， China |
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