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覃海波,张扬,吴彦东,李优,吴钊龙,黄纪民,李秉正,师德强.微波干燥模式对天麻片干燥特性及品质的影响[J].广西科学院学报,2025,41(4):402-411. [点击复制]
- QIN Haibo,ZHANG Yang,WU Yandong,LI You,WU Zhaolong,HUANG Jimin,LI Bingzheng,SHI Deqiang.Effect of Microwave Drying Mode on Drying Characteristics and Quality of Gastrodia elata Slices[J].Journal of Guangxi Academy of Sciences,2025,41(4):402-411. [点击复制]
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| 微波干燥模式对天麻片干燥特性及品质的影响 |
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覃海波1, 张扬2, 吴彦东3, 李优4, 吴钊龙1,5, 黄纪民1,5, 李秉正1,5,6, 师德强5
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| (1.广西科学院, 广西微波先进制造技术重点实验室, 广西南宁 530007;2.南宁学院食品与质量工程学院, 广西南宁 530200;3.广西华泰药业有限公司, 广西贺州 546800;4.来宾市检验检测中心, 广西来宾 546100;5.广西科学院, 百色市特色农产品加工技术创新中心, 广西百色 533000;6.广西科学院来宾分院(来宾市产业技术研究院), 广西来宾 546100) |
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| 摘要: |
| 为选择最适的天麻(Gastrodia elata)片微波干燥模式，高效节能地制备品质优良的天麻干片，本研究考察固定功率密度微波连续干燥、固定功率密度微波间歇干燥和变功率密度微波连续干燥3种微波干燥模式对天麻片干燥特性、干燥过程单位能耗以及天麻干片品质的影响。结果表明，3种微波干燥模式在干燥时间、体积收缩率、复水比、醇溶性浸出物含量等方面均优于热风干燥；天麻片的最佳微波干燥模式为变功率密度微波连续干燥，其工艺参数为1.25 W/g (20 min)-1.00 W/g (20 min)-0.50 W/g (60 min)，与热风干燥相比，干燥时间缩短80.00%，单位能耗降低18.97%，醇溶性浸出物含量增加12.11%，复水比提高20.75%，体积收缩率减少21.22%，色差值无显著性差异(P＞0.05)。变功率密度微波连续干燥模式能够加快干燥速率、缩短干燥时间、降低单位能耗，更好地保留醇溶性浸出物含量，适合天麻片的高效节能生产。 |
| 关键词: 天麻 微波干燥 干燥特性 单位能耗 色差 复水比 天麻素 醇溶性浸出物 |
| DOI：10.13657/j.cnki.gxkxyxb.20260107.006 |
| 投稿时间：2025-04-21修订日期：2025-08-11 |
| 基金项目:广西科技计划项目(桂科AB18294028)，贺州市创新驱动发展专项(贺科创CX2009009)和广西科学院健康食品创制创新团队启动经费项目(CQ-E-2419)资助。 |
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| Effect of Microwave Drying Mode on Drying Characteristics and Quality of Gastrodia elata Slices |
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QIN Haibo1, ZHANG Yang2, WU Yandong3, LI You4, WU Zhaolong1,5, HUANG Jimin1,5, LI Bingzheng1,5,6, SHI Deqiang5
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| (1.Guangxi Key Laboratory of Microwave Advanced Manufacturing Technology, Guangxi Academy of Sciences, Nanning, Guangxi, 530007, China;2.College of Food Science and Quality Engineering, Nanning University, Nanning, Guangxi, 530200, China;3.Guangxi Huatai Pharmaceutical Co., Ltd., Hezhou, Guangxi, 546800, China;4.Laibin City Inspection and Testing Center, Laibin, Guangxi, 546100, China;5.Baise Technology Innovation Center for Specialty Agro-Product Processing, Guangxi Academy of Sciences, Baise, Guangxi, 533000, China;6.Laibin Branch, Guangxi Academy of Sciences (Laibin Industrial Technology Research Institute), Laibin, Guangxi, 546100, China) |
| Abstract: |
| In order to select the optimal microwave drying mode of Gastrodia elata slices and prepare high-quality G.elata slices with high efficiency and energy saving,the effects on the drying characteristics,unit energy consumption and quality of G.elata slices under three microwave drying modes of microwave continuous drying at fixed power density,microwave intermittent drying at fixed power density and microwave continuous drying at variable power density were investigated.The results showed that the three microwave drying modes were superior to hot air drying in terms of drying time,volume shrinkage,rehydration ratio and alcohol-soluble extract content.The optimal microwave drying mode of G.elata slices was microwave continuous drying at variable power density.The process parameters were 1.25 W/g (20 min)-1.00 W/g (20 min)-0.50 W/g (60 min).Compared with hot air drying,the drying time was shortened by 80.00%,the unit energy consumption was reduced by 18.97%,and the alcohol-soluble extract content was increased by 12.11%,the rehydration ratio increased by 20.75%,the volume shrinkage decreased by 21.22%,and the color difference was not significantly different (P>0.05).The mode of microwave continuous drying at variable power density can accelerate the drying rate,shorten the drying time,reduce the unit energy consumption,and better retain the alcohol-soluble extract content,which is suitable for the efficient and energy-saving production of G.elata slices. |
| Key words: Gastrodiae elata microwave drying drying characteristics energy consumption per unit mass color difference rehydration ratio gastrodin alcohol-soluble extract |
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