以低溫低濕法乾燥蔬菜之研究
Other Title
Studies on Dehydrated Vegetables by Low temperature and Low Humidity
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
345-352
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
洪端良
歐陽孟欣
鄒篪生
Tuan-liang Hong
Mong-hsin Ouyang
Samson Chimson Chi
Abstract
本實驗乃探討低溫低濕乾燥法對乾燥甘藍菜、青江菜及菠菜品質之影響。新鮮蔬菜經殺菁亡離心去水後，即行乾燥，再分析蔬菜乾燥後之品質“實驗結果顯示三種乾燥蔬菜貯存的適當水分含量為5.51~7.96％之間。以不同乾燥條件將蔬菜乾燥至最適水分含量，低溫(45℃）乾燥三種葉菜後之品質較以高溫（90或70℃）熱風乾燥佳，唯乾燥時間較長，而以45℃低溫配合10%RH低濕法乾燥三種葉菜，其品質不但優於90℃及70℃熱風乾燥，且優於45℃低溫乾燥，質地亦仍具很好的接受性。
An investigation of the effect of low temperature and low humidity drying on the quality of three leafy vegetables (cabbage, chin-chung pai tsai and spinach) was conducted. Fresh leafy vegetables were blanched, dewater, and then dehydrated. The dehydrated vegetables were analyzed for quality evaluation. The optimum moisture content for the storage of these three leafy vegetables ranged from 5.5 1% to 7.96%. Vegetables dehydrated at low temperature (45℃) showed better quality compared with those dehydrated at high temperature (90℃ or 70℃). However, the rate of vegetable dehydration at 45℃ was low. Qualities and dehydration rate of vegetables dehydrated at 45℃ with l0%RH are higher than those dehydrated at 45℃ alone, 70℃ and 90℃. Furthermore, the vegetables dehydrated at low temperature and low humidity (45℃, l0%RH), were rehydrated for the panel test. They demonstrated acceptable texture.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Subjects
乾燥
甘藍菜
青江菜
菠菜
dehydration
cabbage
chin-chung tsai
spinach
Publisher
農業試驗所
Type
conference paper
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