【摘要】 以失水率为主要依据结合感官评定,研究3种干燥方式(热风干燥、微波干燥、卤素干燥)在干燥过程中,板栗片厚度、干燥温度、干燥时间等因素分别对板栗片失水率的影响。结果表明, 3种干燥方式中卤素干燥效果最优,切片厚度2 mm,干燥温度80℃,干燥时间30 min为卤素干燥的最佳工艺参数。在此条件下,板栗片的失水率为30.50%,含水量为9.23%,干燥所得板栗片色泽金黄,褐变程度小,基本保持原有组织形态。更多还原

【Abstract】 The effect of three different drying methods on the water losing rates of the chestnut slices was investigated. The optimum condition for different drying methods was concluded mainly based on the water losing rates, combined with the sensory evaluation. The results showed that halogen drying was the best among the three; The optimum condition of halogen drying was thickness of chestnut slice of 2 mm and drying temperature of 80 ℃ and drying time of 30 min. Under this condition,the water-losing rate was 30.50%, and the water content was 9.23%. The dried chestnut crisp had a golden color and a little browning, which basically maintained the original structural form.更多还原