不同干燥方式对铁棍山药品质的影响

Effect of Different Drying Method on Quality of Iron Yam

摘要:

以外观、营养成分、复水性及超微结构为指标, 比较4种不同的干燥方式对铁棍山药品质的影响。冻干(FD)对铁棍山药品质的保留最好, 冻干真空微波联合干燥(FD-MVD)对产品品质的保留接近于FD, 且能够使干燥时间缩短31%。微波真空干燥时间最短, 但品质不如前两种干燥方式。热风干燥(AD)对感官品质和维生素C破坏较多, 但对于多糖含量的保持与其它方法无异。超微结构的结果表明, MVD和AD对结构破坏较多, 而FD和FD-MVD很好的保持了原有的细胞结构。

Abstract:

Quality of iron yam dried by four different drying methods was compared in terms of appearance, nutrient value, rehydration ratio and microstructure. Freeze dried(FD) iron yam has the best quality. The quality of iron dried by combination FD and microwave vacuum drying(MVD) was very close to FD products and the drying time could be decreased by 31%. Drying time was the shortest during MVD but the quality was worse than FD and FD-MVD products. Appearance and vitamin C of air dried(AD) product loss a lot but the polysaccharide in AD sample was not significant different from other dried samples. Moreover, it show that the microstructure of MVD and AD samples were destroyed seriously and the microstructure of FD and FD-MVD samples were maintained very well.