超声波联合热风干燥对脱水蒜片的品质影响
毕业论文关键词：超声波；脱水蒜片；干燥曲线；品质
Influence of combined power ultrasound and convective drying on drying kinetics and quality properties of garlic cloves
Abstract：In this paper, garlic cloves were dried by convective drying combined with ultrasound.
The effects of combined ultrasound and convective drying on drying kinetics and quality properties of garlic cloves were studied. Drying temperatures stayed in the range between 50 to 70 oC, while ultrasound power ranged from 360 to 840 W. it was found that ultrasound significantly improved the drying rate of garlic cloves. The content of sulfur acid ester decreased with the increases of temperature and ultrasound power. Sulfur acid ester content was the highest at 50 oC and 360 W. More phenolics were retained at higher temperatures and ultrasound powers. Alliinase activity decreased with temperature rising, whereas ultrasound power had insignificant influence on alliinase activity. Furthermore, garlic cloves dried at 50 oC had better color properties. In summary, ultrasound could enhance the convective drying of garlic cloves and the resulting quality can also be protected well.
Key words: power ultrasound;Dehydrated garlic slice;drying curves;quality
目 录
摘要1
关键词1
Abstract1
Key words1
引言（或绪论）1
1材料与方法2
1.1材料与设备 2
1.2实验方法 2
1.2.1超声辅助干燥脱水蒜片 2
1.2.1.1大蒜的选择2
1.2.1.2热风干燥2
1.2.1.3超声和热风干躁2
1.2.2大蒜干燥切片的粉碎3
1.2.3大蒜粉末色泽的测定3
1.2.4硫代亚磺酸酯的测定3
1.2.5总酚含量的测定3
1.2.5蒜氨酸酶活的测定3
2.结果与分析3
2．1 50℃、60℃、70℃下热风和超声联合热风干燥对大蒜切片中干基含水量的影响
3
2.2脱水蒜片粉末色值的测定结果和分析5
2.2.1温度对大蒜粉末色值的影响6
2.2.2超声发生器输出功率对大蒜粉末色值的影响 6
2.3大蒜干燥粉末中硫代亚磺酸酯含量的测定结果分析 6
2.4大蒜干燥切片中总酚含量的测定结果及分析6
2.5大蒜干燥切片中蒜氨酸酶活的测定结果及分析 7
3讨论 7
致谢8
参考文献8
超声波联合热风干燥对脱水蒜片的品质影响
大蒜（Allium sativum L.）为百合科葱属植物，原产于亚洲西部高原，汉代时由张骞引入我国[1]。它不仅是日常生活中重要的调品，也具有很高的药用价值。我国著名医典《本草纲目》中详细描写了大蒜具有归五脏，散痈肿疮，除风邪，杀毒作用[2]。大量研究表明，大蒜具有抗菌性、抗血栓形成、抗氧化性及抗癌活性。这些生物活性主要来源于大蒜中的蒜素及其系列降解产物，蒜素是大蒜破碎后蒜中蒜氨酸与蒜氨酸酶接触后产生的，它很不稳定易降解为硫醚、阿霍烯等[3-5]。