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投稿时间：2022-04-25
投稿时间：2022-04-25
中文摘要: 为探究泌阳香菇切片厚度及干燥温度对香菇干燥特征及其干燥过程中挥发性成分的影响，以泌阳香菇为原材料，分析不同切片厚度、温度下香菇含水率的变化趋势，建立干燥动力学模型。通过对不同干燥温度下香菇的挥发性成分的分析，研究干燥温度对香菇挥发性成分的影响。结果表明：香菇干燥过程主要发生降速干燥，干燥温度越高，干燥所用时间越短，Hii 模型可以较优地描述香菇干燥的过程。香菇水分有效系数随温度的升高，由3.397×10-4 m2/s逐渐变化至8.319×10-5 m2/s，菇盖和香菇干燥的活化能分别为23.10 kJ/mol 和27.45 kJ/mol。挥发性物质总含量随温度升高呈现升高的趋势，不同挥发性物质含量随着烘烤温度的升高呈现出不同的变化趋势。
Abstract:The effects of slicing thickness and drying temperature of shiitake mushrooms on the drying characteristics and volatile components in the drying process were studied.Thevariations in the moisture content of the Biyang shiitake mushroomssliced at different thicknesses and dried at different temperatures were analyzed，and a drying kinetics model was established. The content of volatile components in theshiitake mushrooms dried at different temperatures was determined. The results showed that shiitake mushroomsmainly presented decelerating drying，and higher drying temperature led to shorter drying time. The drying process of shiitake mushrooms was well fitted by the Hii model. The water effective coefficient of the mushroom gradually changed from 3.397×10-4 m2/s to 8.319×10-5 m2/s with the increase in temperature. The activation energy of the mushroomcap and stipeduring the drying process was 23.10 kJ/mol and 27.45 kJ/mol，respectively.The content of total volatile components increased with the increase in temperature，and the contentof different volatile components showed varied trends with the increase in drying temperature.
keywords: drying of shiitake mushroom thin-layer drying kinetic model volatile components principal component analysis
文章编号：202313025 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（41807401）；郑州轻工业大学众创空间孵化项目（2021ZCKJ301）
| 作者 | 单位 |
| 代存迪1，朱海波2，朱远洋2，杨婷1，王豪礼1，李峰骁1，熊乙珈1，王建民1，梁淼1* | 1.郑州轻工业大学食品与生物工程学院，河南郑州 450001；2.南通烟滤嘴有限责任公司，江苏南通 226014 |
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