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中文摘要：
研究热风干燥、真空干燥、真空微波干燥、真空冷冻干燥和变温压差膨化干燥5种不同干燥方式对甘薯干燥产品物理性质、营养成分和微观结构的影响。结果表明：硬度：热风干燥〉变温压差膨化干燥〉真空微波干燥〉真空干燥〉真空冷冻干燥;色泽：热风干燥〉真空干燥〉变温压差膨化干燥〉真空微波干燥〉真空冷冻干燥;粗蛋白和粗纤维含量经过干燥加工后无明显变化;5种干燥加工处理均可使甘薯产品粗淀粉含量减少,还原糖含量增加;干燥处理后甘薯β-胡萝卜素和VC都大幅度下降;真空冷冻干燥产品与变温压差膨化样品的细胞结构孔隙较大且均匀一致,呈现出较好的蜂窝状结构;热风干燥与真空干燥产品结构紧密;真空微波干燥产品细胞结构致密,密度较大。综合看来,变温压差膨化干燥产品品质优良且生产成本也较低,适宜于进行甘薯干燥加工的工业化生产。
英文摘要：
The effects of 5 drying methods including hot air drying,vacuum microwave drying,extrusion drying with variable temperature and pressure difference,vacuum freeze drying and vacuum drying on physical properties,nutritional composition and microstructure of sweet potato products were investigated.Hot air drying resulted in the largest harness followed by extrusion drying with variable temperature and pressure difference,vacuum microwave drying,vacuum drying and vacuum freeze drying.Hot air-dried sweet potato products exhibited the largest ΔE＊ followed by those dried by vacuum drying,extrusion drying with variable temperature and pressure difference,vacuum microwave drying and vacuum freeze drying.Sweet potato products showed no remarkable change in their crude protein or crude fiber contents before and after drying.All of the five drying methods could result in a decrease in the crude starch content and an increase in the reducing sugar content of sweet potato products,and moreover,β-carotene and VC contents were both substantially decreased.After vacuum freeze drying and extrusion drying with variable temperature and pressure difference,the excellent honeycomb structure of sweet potato products was observed with evenly widened intercellular spaces.Hot air dried and vacuum dried sweet potato products displayed a compact structure.The structure of vacuum microwave dried sweet potato products was very compact.The results collectively indicate that extrusion drying with variable temperature and pressure difference can result in both better product quality and lower production cost and is therefore suitable for industrial-scale production of dried sweet potato products.
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