【作者】 朱京涛； 常学东； 董振军； 刘秀凤； 蔡金星； 贾文沦； 李春华；

【Author】 Zhu Jingtao~1 Chang Xuedong~2 Dong Zhenjun~3 Liu Xiufeng~2 Cai Jinxing~2 Jia Wenlun~2 Li Chunhua~2 (1 Department of Horticulture,Hebei Normal University of Science and Technology,Changli 066600. 2 Department of Food Engineering,Hebei Normal University of Science and Technology,Changli 066600. 3 Hebei Light Industry and Technology Insitite,Shijiazhuang,050051.)

【机构】 河北科技师范学院园艺系； 河北科技师范学院食品工程系； 河北省轻工业科学研究院；

【摘要】 试验研究了不同干燥方法对板栗的组织结构及其色泽的影响。结果表明:烘干、真空干燥板栗的组织结构虽发生了皱缩,但基本上维持了原来的组织结构形态,而微波干燥的板栗组织畸变。不同干燥方式下,板栗的褐变程度不同。烘干、真空干燥、微波干燥中,以真空干燥的色泽最好。对于切片烘干而言,采用80℃、切片厚度0.7cm 为最佳工艺参数。微波干燥时, 低功率、小厚度有利于减轻板栗的褐变。更多还原

【Abstract】 The tissue structure and colour of Chinese chestnut were affected in different drying methods.The result showed that the tissue structure of Chinese chedtnut were basically kept the same tissue structnre in fired drying and vaccum drying,even thought they had wrinkled and shrinked.But,the tissue structure of Chinese chedtnut were distortion in microwave drying.The browing degrees of Chinese cbesmut has different by different drying methods.The vacuum drying was the best method in three methods.80℃ and 0.7cm of section of Chinese chestnut was the best paramter of technology in fired drying.And in microwave drying,it reduced brewing degree of Chinese chestnut,which was lower power and thinner of section.更多还原