超声预处理用于大蒜片在微波和对流干燥器中的干燥
Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer.
作者信息
Bozkir Hamza, Rayman Ergün Ahsen, Tekgül Yeliz, Baysal Taner
机构信息
1Food Engineering Department, Faculty of Engineering, Munzur University, 62100 Tunceli, Turkey.
2Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey.
出版信息
Food Sci Biotechnol. 2018 Oct 4;28(2):347-354. doi: 10.1007/s10068-018-0483-1. eCollection 2019 Apr.
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 °C for 30 min (35 kHz), microwave oven at 540 W power and tray dryer at 60 °C and with 1.0 m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US + HAD and the US + MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (D) of garlic slices were calculated from Fick's diffusion model for the HAD, US + HAD, MWD and the US + MWD groups as 1.420 × 10, 1.826 × 10, 1.177 × 10, 1.363 × 10 m/s respectively. The rehydration rates increased, and bulk densities were decreased in the US + HAD and the US + MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US + HAD group.
研究了超声预处理（US）对大蒜片热风干燥（HAD）和微波干燥（MWD）的影响。为此，使用30℃的超声浴30分钟（35kHz）、功率为540W的微波炉以及60℃、气流速度为1.0m/s的托盘干燥机，使大蒜片最终含水量达到5%。与对照组相比，US+HAD组和US+MWD组的干燥速率分别提高了19.30%和13.82%。根据菲克扩散模型计算出HAD组、US+HAD组、MWD组和US+MWD组大蒜片的有效水分扩散率（D）分别为1.420×10、1.826×10、1.177×10、1.363×10 m²/s。与对照组相比，US+HAD组和US+MWD组的复水率提高，堆积密度降低。超声预处理后颜色值受到显著影响。US+HAD组的红色和黄色增加最多。
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