大麦苗粉的热风与微波联合干燥工艺优化-食品安全质量检测学报.pdf

8 5 Vol. 8 No. 5 2017 5 Journal of Food Safety and Quality May. , 2017 * 頔 孟范琳, 徐艳阳 , 胡籍丹, 何 , 姜佳惠 (, 130022) 摘 要: 目的 方法 (hot-air drying, AD)- (microwave drying, MD)(AD+MD) 结果 : 66.2 ℃, 231 W, 50.91%, (6.006±0.192) mg/g, -0.77%; (5.695±0.145) mg/g, -1.18%, 3.69%13.04%, 22%结论 , 关键词: ; ; ; ; Optimization of combined drying process by hot-air and microwave for barley seedling powder MENG Fan-lin, XV Yan-yang, HU Ji-dan, HE Di, JIANG Jia-hui (College of Food Science and Engineering, Jilin University, Changchun 130022, China) ABSTRACT: Objective To establish a rapid drying method for barley seedling powder. Methods Hot-air drying and hot-air and microwave combined drying technology were used. The effects of hot-air temperature, microwave power and moisture content of conversion point on the content of chlorophyll and total flavonoids were investigated. Results The optimum combined drying conditions were as following: hot-air temperature was 66.2 ℃, microwave power was 231 W, and moisture content of conversion point was 50.91%. Under these conditions, the content of chlorophyll was (6.006±0.192) mg/g, with the relative error of the predicted valu