大蒜3种脱水加工工艺比较

Comparison of 3 kinds of dehydration processes of garlic

中文关键词:  热风干燥  微波干燥  冷冻干燥  蒜片  脱水

英文关键词:hot air drying  microwave drying  freeze drying  garlic slices  dehydration

中文摘要:

      目的 探究热风干燥法、微波干燥法和冷冻干燥法对干燥大蒜品质的影响。方法 测定3种干燥方法下大蒜的脱水率、复水率、色值以及能耗, 运用SPSS统计进行分析。结果 护色液对干燥工艺无影响; 热风干燥的脱水率为46.41%, 复水率为104.53%, 色值为143.36; 冷冻干燥的脱水率为71.44%, 复水率为186.52%, 色值为191.07; 微波干燥的脱水率为54.46%, 复水率为88.21%, 色值为177.80。结论 热风干燥、微波干燥和冷冻干燥对干燥大蒜品质的影响各有优缺点; 冷冻干燥工艺最为理想, 能耗最低, 但是在设计工艺的生产过程成本最为昂贵, 需要进一步改进。

英文摘要:

      Objective To explore the effects of hot air drying, microwave drying and freeze drying on the quality of dried garlic. Methods The dehydration rate, rehydration rate, color value and energy consumption of garlic under the 3 drying methods were determined and analyzed by SPSS statistics. Results The color protection liquid had no influence on the dry process. The dehydration rate, rehydration rate and color value of hot air drying were 46.41%, 104.53% and 143.36, respectively. The dehydration rate, rehydration rate and color value of freeze drying were 71.44%, 186.52% and 191.07, respectively. The dehydration rate, rehydration rate and color value of microwave drying were 54.46%, 88.21% and 177.80, respectively. Conclusion Hot air drying, microwave drying and freeze drying on the quality of dried garlic have advantages and disadvantages; the freeze drying process is the most ideal with the lowest energy consumption, but the production process in the design process is the most expensive and needs further improvement.