王俊; 胥芳; 許乃章
浙江農(nóng)業(yè)大學農(nóng)業(yè)機械研究所!杭州310029; 浙江農(nóng)業(yè)大學農(nóng)業(yè)機械研究所!杭州310029; 浙江農(nóng)業(yè)大學農(nóng)業(yè)機械研究所!杭州310029

【中文摘要】 本項目進行了一系列香菇、蘑菇的熱風干燥試驗,獲得脫水溫度特性.二物料的脫水過程均分為調(diào)整、恒速和降速三階段.調(diào)整階段較短,恒速、降速階段的脫水速率分別以GM=K_1（Hw-H）、GM=K_2（M-Me）表達.經(jīng)分析.脫水速率快慢直接影響干后外觀質(zhì)量、復水性能和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.

【中文關鍵詞】 熱風; 脫水過程; 蘑菇; 香菇; 干后品質(zhì)
【英文關鍵詞】 Hot-air; Dehydrating process; Agaricus bisporus; Lentinula edodes; Quality of dry product

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1996年01期 【DOI】CNKI:SUN:SYJB.0.1996-01-006