• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
周礽, 李臻峰, 李静. 虎杖冷冻、微波及冷冻微波联合干燥工艺研究[J]. 食品工业科技, 2016, (10): 273-278. DOI: 10.13386/j.issn1002-0306.2016.10.047
引用本文: 周礽, 李臻峰, 李静. 虎杖冷冻、微波及冷冻微波联合干燥工艺研究[J]. 食品工业科技, 2016, (10): 273-278. DOI: 10.13386/j.issn1002-0306.2016.10.047
ZHOU Reng, LI Zhen-feng, LI Jing. Study on parameters of freezing combined with microwave drying characteristics of polygonum cuspidatum[J]. Science and Technology of Food Industry, 2016, (10): 273-278. DOI: 10.13386/j.issn1002-0306.2016.10.047
Citation: ZHOU Reng, LI Zhen-feng, LI Jing. Study on parameters of freezing combined with microwave drying characteristics of polygonum cuspidatum[J]. Science and Technology of Food Industry, 2016, (10): 273-278. DOI: 10.13386/j.issn1002-0306.2016.10.047

虎杖冷冻、微波及冷冻微波联合干燥工艺研究

Study on parameters of freezing combined with microwave drying characteristics of polygonum cuspidatum

  • 摘要: 实验以虎杖为试材,分别对冷冻干燥、微波干燥及冷冻微波联合干燥进行实验,研究不同干燥工艺参数对干燥速率及干燥后产品品质的影响,并从微观结构角度研究并验证了虎杖干燥的转换点。结果表明:冷冻干燥的最佳工艺参数为:虎杖片厚度5 mm、真空度40 Pa、加热盘温度40℃;微波干燥的最佳温度为60℃;虎杖片冷冻微波联合干燥的最佳转换点为含水率25%,冷冻干燥至转换点再进行微波干燥至终点,所获得的虎杖片药效成分(虎杖苷、大黄素、白藜芦醇、大黄素甲醚)、体积保留率、复水比、色差与冷冻干燥产品接近;冷冻微波联合干燥工艺比冷冻干燥时间可缩短一半。 

     

    Abstract: Polygonum cuspidatum slices were freezing dried transferred to microwave dried.The transfer point of the two drying methods were studied and validated based on the microstructure.In addition,drying rate and quality of samples with different parameters was studied. Sample quality was compared in terms of medicinal ingredients( polydatin,emodin,physcion,resveratrol),color,volume retention rate,rehydrated ratio. The result showed that quality of samples for 5 mm dried with 40 Pa,heating plate for 40 ℃ and transferred at the moisture content of 25%to microwave at 60 ℃ would be closed to samples dried with freezing drying.In addition,it costs half of drying time as freezing drying.

     

/

返回文章
返回