超声波处理对香菇冷冻干燥过程的影响

摘要

针对目前香菇进行深加工采用的热风干燥以及腌制等加工手段,造成其产品外观质量差,严重影响其商品价值的情况,采用真空冷冻干燥方法.为了缩短香菇冷冻干燥时间,对香菇进行超声波预处理,发现经正交试验优化后的超声波预处理(超声波功率300 W,处理时间10 min,脉冲5s∶3s)可提高香菇冷冻干燥速率,使其干燥时间缩短29.4％,而且可以获得更好的复水性(可提高约29％).%In order to avoid bad appearance quality resulting in low commodity value for processed by hot air drying and salt impregnation technology at present, mushroom could be dehydrated by freeze drying method. To reduce the freeze drying time of mushroom, the ultrasound pre-treatment was introduced to processing drying mushroom. It was found that ultrasound treatment could significantly improve the freezing drying rate of mushroom. An optimized strategy (ultrasound power 300 W, treatment timelOmin, pulse 5 s > 3 s) by orthogonal test could reduce the drying time by 29. 4% , and improve the rehydration by 29%.