| 微波和红外干燥对胡萝卜品质的影响 |
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| 引用本文： | 曹新志,明红梅,陈永京.微波和红外干燥对胡萝卜品质的影响[J].四川理工学院学报(自然科学版),2009,22(1). |
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| 作者姓名： | 曹新志 明红梅 陈永京 |
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| 作者单位： | 1. 四川理工学院食品与生物技术应用研究所,四川,自贡,643000
2. 四川白家食品有限公司质量技术中心,成都,610180 |
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| 摘 要： | 用微波和红外干燥对胡萝卜的干燥品质进行了研究,并与传统的热风干燥进行了比较。通过仪器和感官分析对胡萝卜的品质进行了评定,结果表明,干燥胡萝卜的品质特性因所使用的干燥方法而不同。
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| 关 键 词： | 微波 红外 胡萝卜 热风 干燥 |
Effects of Microwave and Infrared Drying on the Quality of Carrot |
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| CAO Xin-zhi,MING Hong-mei,CHEN Yong-jing.Effects of Microwave and Infrared Drying on the Quality of Carrot[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2009,22(1). |
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| Authors: | CAO Xin-zhi MING Hong-mei CHEN Yong-jing |
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| Institution: | 1.Applied Institute of Food & Biotechnology;Sichuan Univercity Science & Technology;Zigong 643000;China;2.Quality Technology Center of Sichuan Baijia Food Co.LTD;Chengdu 610180;China |
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| Abstract: | The effects of microwave and infrared drying on the quality of carrot were studies and compared with the effects of conventional hot air drying.The quality of carrot was evaluated by instrumental and sensory analysis.The results show that the quality characteristics of dried carrot differ according to the drying method used. |
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| Keywords: | microwave infrared carrot hot air drying |
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