不同干燥方式对枣片品质和能耗的影响作者：杨春 张江宁 张玲来源：《农产品加工·下》2019年第02微波热疗机期 摘要：利用热风干燥、真空干燥、真空微波干燥、真空冷冻干燥、变温压差膨化干燥等方法对枣片进行干燥处理，以外观品质、营养成分、质地特性、显微结构等品质指标和节能降耗为指标，研究不同干燥方式对枣片品质的影响。结果表明，真空冷冻干燥处理的枣片外观品质较好，其总糖和黄酮含量也较高，质地特性好；其次为变温压差膨化干燥；冷冻干燥枣片孔隙较均匀，呈现出较好的蜂窝状结构；变温压差膨化干燥产品细胞呈多孔海绵状、组织结构疏松的多孔结构；真空微波干燥能耗小，其次为变温压差干燥，真空冷冻干燥能耗大。 关键词：枣片；干燥方式；品质；能耗
中图分类号：TS255.3 文献标志码：A doi：10.16693/jki.1671-9646（X）.2019.02.040
Effect of Drying Treatment Methods on the Qulity Properties and
Energy Consumption of Jujube Tablets
YANG Chun，ZHANG Jiangning，ZHANG Ling，DING Weiying抛丸机除尘，HAN Jiming
（Institute of Agricultural Products Processing，Shanxi Agricultural Science Academy，Taiyuan，Shanxi 030031，China）
Abstract：The qulity properties of jujube tablets（uvlo电路colour，rehydration rate，ace3shrinkage ratio and nutrient contents）were investigated after natural wind drying，hot air drying，vacuum drying，服务器平台microwave drying，vacuum freezing drying and explosion puffing drying respectively. The results showed that the appearance quality and texture characteristics of jujube tablets were best by vacuum frozen drying，人体3d建模and the content of total sugar and flavonoids were highest，followed by explosion puffing drying. The porosity of jujube tablets dried by vacuum freezing was relatively uniform，showing a better honeycomb structure. The cells of the jujube tablets dried by explosion puffing were porous spongy and the tissue structure was loose. The energy consumption of vacuum microwave drying was the least，followed by explosion puffing drying，The ener
gy consumption of vacuum freezing drying was the most.
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