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蘑菇热风、微波对流和微波真空干燥的对比试验

, PP. 102-104

Keywords: 蘑菇,热风干燥,微波对流干燥,微波真空干燥,试验

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Abstract:

对蘑菇进行了热风、微波对流和微波真空干燥的对比试验。热风干燥温度为60℃,风速为1m/s;微波对流干燥中,热风进口温度为60℃,风速为1m/s;微波真空干燥其压力为5.1kPa。微波功率密度均为0.5W/g。试验建立了3种干燥方法下蘑菇的干燥时间与含水率之间的关系曲线和蘑菇内部的温度变化曲线。通过测定干燥蘑菇的颜色和复水性来评价其产品的质量。结果表明,应用微波技术大大缩短了蘑菇的干燥时间,采用微波真空干燥,降低了产品温度,改善了干燥产品的质量。

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