采用热管气体射流冲击技术干燥香菇

摘要

In this test, the heat pipe and jet impingement technology was applied together to explore drying process of fresh mushrooms through the single factor experiment. Test index--rehydration ratio, sensory evaluation and energy consumption changes for the trial were used to determine the optimum drying process parameters(drying tem- perature, wind velocity, height of nozzle to material). The results show that optimum parameters of the drying mush- rooms process were: temperature 60℃, wind speed 40km/h and the height of the nozzle to material 115mm.%采用热管气体射流冲击技术，通过单因素试验研究鲜香菇的干燥工艺，以香菇干燥成品的复水比、感官评价及能耗变化为试验指标，确定干燥温度、热风风速、喷嘴距物料高度的最佳工艺参数。结果表明：香菇气体射流冲击适宜干燥工艺参数为干燥温度60℃、风速40km／h、喷嘴距物料的高度115mm。