Abstract: The drying time and color difference were used as indicators, microwave strength, initial moisture content and slice thickness were used as experimental factors to study the water loss law of Pleurotus eryngii microwave drying equipment. The study found that the loss of water in the microwave drying of Pleurotus eryngii is two stages of heating and rapid water loss. The process parameters of microwave drying of Pleurotus eryngii are preferably 60% initial moisture content, 32 kW/kg microwave intensity and 3 mm slice thickness.
Key words: food processing; Pleurotus eryngii microwave drying
Pleurotus eryngii, also known as Pleurotus eryngii, is a new rare edible fungus that has been successfully cultivated in recent years. Pleurotus eryngii is rich in flesh, dense and uniform in tissue, crisp in texture, pleasant in almond flavor and taste like abalone, and is a kind of edible fungus with a more crispy and refreshing mouth than the cap. Mushroom King" “Dried Shellfish”.
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