Abstract: In order to study the effects of hot air, microwave and its joint drying on the quality of garlic slices, the garlic tablets were used as raw materials, and the drying rate, thiosulfinate content, sensory score, color L value, rehydration ratio and comprehensive score were Index, compare the effects of different hot air temperature and microwave drying equipment on the drying characteristics and quality of garlic slices, and design the L ( 33 ) orthogonal experiment on hot air microwave combined with hot air temperature, dry point water content and microwave power as experimental factors. The process conditions of the dried garlic pieces are optimized.
The results showed that: 60 ℃ hot air drying and a higher total score 550 W microwave drying apparatus resulting dry product garlic, 83.64 and 80.74 minutes, respectively. The effect of hot air temperature and microwave power on the comprehensive score of combined dried garlic tablets was extremely significant (p < 0.01); the dry point water content at the transition point had a significant effect on the composite score (p < 0.05). The optimum conditions for hot-air microwave combined drying of garlic pieces are pre-heating air 65 °C drying to conversion point dry basis water content 1.00 g / g, later power 550 W microwave drying to dry basis water content 0.18 g / g.
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