【摘要】 为了缩短枸杞的干燥时间、节约干燥成本,运用微波试验装置,通过选择不用的干燥功率和物料铺放厚度,研究了枸杞微波干燥特性及其对干燥后产品品质的影响。研究结果表明:微波干燥作用于枸杞干燥降速干燥阶段可以大幅缩短枸杞干燥周期,微波组合干燥较自然晾晒缩短时间约65h,约占自然晾晒干燥周期的72%;干燥功率和物料层厚度是影响微波干燥时间的重要因素,微波功率越大,物料层厚度越小,则物料干燥时间越短;不同的微波干燥参数对干后产品品质有不同影响,微波功率为1k W,当物料层厚度平铺为2cm时,干燥后产品多糖保存率和感官品质最好。更多还原

【Abstract】 In order to reduce drying time and cost in Chinese wolfberry drying process,experimental study on characteristics of microwave drying of Chinese wolfberry and the influence of microwave drying conditions on the quality of Chinese wolfberry and energy consumption were conducted using home-made microwave drying and testing device by choosing different power of microwave and thickness of materials.Experimental results showed that the microwave drying can significantly shorten the Chinese wolfberry’s drying cycle in the falling rate drying stage.The drying time of the combination of microwave was shorten about 65 h,72% of the whole drying cycle,than the natural air drying.The power of microwave and the thickness of materials are the important factors that affect the microwave drying time.With the increase of microwave power and the decrease of material thickness,the material drying time reduced.Under different parameters of microwave drying,the dry quality of Chinese wolfberry was different.Heating power 1 k W and material thickness 2 cm,under these conditions the higher edible quality can be maintained after drying process,and the retention rate of lycium barbarum polysaccharide was high.更多还原