【摘要】 对香菇的远红外线干燥品质特性和热风干燥品质特性进行了比较。结果表明,远红外线处理香菇的干燥品质优于热风干燥,远红外线处理组中,0.4m/s、50℃处理条件色度变化最少;0.4m/s、50℃处理条件的收缩率最小;0.2m/s、60℃处理条件的必需氨基酸残留率最高;0.2m/s、60℃处理条件的重要氨基酸残留率最高。综合考虑,远红外线处理组的色度变化、收缩率、必需氨基酸残留率、重要氨基酸残留率以0.2m/s、60℃处理的香菇干燥品质最好,0.4m/s、70℃处理的香菇干燥品质最差。更多还原

【Abstract】 The quality characteristics of mushrooms with far-infrared drying and hot air drying were compared.The results showed that the drying quality of mushrooms by the far infrared drying is better than hot air drying.The least color changes and the minimal shrinkage of the mushrooms under processing condition when the velocity 0.4m/s and the temperature 50℃ in the infrared treated groups,the residues rate of the essential ammonia acid and the residues rate of important amino acid are the highest under processing condition when the velocity 0.2m/s,the temperature 60℃ in the infrared treated groups.Considered, the color changes,the shrinkage,the residues rate of essential ammonia acid and important amino acid of the dried mushrooms have the best quality of drying under the velocity 0.2m/s,the temperature 60 ℃ in the infrared treated groups but the worst quality of drying under the velocity 0.2m/s,the temperature 60 ℃ in the infrared treated groups.更多还原