王俊; 胥芳; 许乃章
浙江农业大学农业机械研究所!杭州310029; 浙江农业大学农业机械研究所!杭州310029; 浙江农业大学农业机械研究所!杭州310029
【中文摘要】 本项目进行了一系列香菇、蘑菇的热风干燥试验,获得脱水温度特性.二物料的脱水过程均分为调整、恒速和降速三阶段.调整阶段较短,恒速、降速阶段的脱水速率分别以GM=K_1（Hw-H）、GM=K_2（M-Me）表达.经分析.脱水速率快慢直接影响干后外观质量、复水性能和VC的保存.
【英文摘要】 The hot-air drying tests of Agaricus bisporus and Lentinula edodes were conducted and the dehydrating temperature characteristics were obtained in this study. It was concluded thatthe dehydrating process consisted of three stages--adjusting stage, constant speed stage andlower speed stage, and that the dehydrating rate during constant speed stage and lower speed stage could be expressed by GM=K1(Hw-H) and GM=K.(M -Me) resp.. While the effect of dehydrating rate on dry mushroom quality, preservation of VC and restoration of water was analyzed too.
【中文关键词】 热风; 脱水过程; 蘑菇; 香菇; 干后品质
【英文关键词】 Hot-air; Dehydrating process; Agaricus bisporus; Lentinula edodes; Quality of dry product
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1996年01期 【DOI】CNKI:SUN:SYJB.0.1996-01-006