热风干燥

但是热风干燥温度对柑橘幼果中柠檬苦素和诺米林的含量影响不具有显著性（p＞0.05）。

But the effects of hot air drying temperature on contents of limonin and nomilin were not significant ( p0.05 ) .

据检索表明，大部分研究是关于PEF或结合渗透脱水预处理对果蔬热风干燥特性的影响。

However , most the researches are about the impact of PEF pre-treatment or combines with osmotic dehydration on hot air drying characteristics of fruits and vegetables .

热风干燥和真空干燥相比，真空干燥后的苦瓜中的酚类物质的含量相对较高（P0.05），抗氧化能力相对较强（P0.05）。

Compared to hot air dring , the bitter melon with vacuum drying has relative higher content of phenolic compounds and stronger antioxidant capacity .

不同干燥方法对苹果片品质的影响不同，探讨了普通热风干燥、远红外线干燥及微波干燥3种方法对苹果片品质（VC的含量、总酸度、复水性及感官品质）的影响。

The influences of three drying methods include ordinary hot air-drying , far infrared drying and microwave drying to the quality of apple slices were discussed in this paper .

最后，探讨了热风干燥中干燥温度和时间对方便米饭复水率和品质的影响，结果显示80？C下干燥90min最佳。

Finally , the influence of drying temperature was discussed , drying with hot air for 90 min at 80 ?

营养成分维生素C、胡萝卜素、维生素E和氨基酸的保存率分别比热风干燥蕨菜高63.4%、7.7%、61%和10%。

Compared with heat-dried fiddlehead , the preservation rates of nutrition components Vc , carotene , Ve and amino acid of freeze-dried fiddlehead increased by 63.4 % , 7.7 % , 61 % and 10 % respectively .

对筒子纱高压热风干燥的i-d图分析

Analyzing of High Pressure Hot Flue Drying 's i-d Graph of Cheese

真空热风干燥设备（VDH）的新进展

New Development of Vacuum Drying Equipment with Hot Air , VDH

FAD联合干燥的产品极大地改善了完全热风干燥草莓的品质，其质量较接近完全真空冷冻干燥的产品。

The results show that combination dried products of FAD approximated single vacuum freeze dried ones , and combination drying was effective for improving hot-air dried strawberries quality .

通过ORIGIN软件分析，在给定处理参数条件下，1.0kV/cm电场强度、50个脉冲数目的处理条件导致热风干燥过程中的失水率最大。

By analyzable of ORIGIN software , the processing parameter which 1.0kV/cm of field strength and 50 pulses resulted in the maximal water loss during air drying .

指出经30℃热风干燥或经高于-20℃冷冻干燥后，所得到的丝素固体的结构是无定形和SilkⅠ共存，在室内温湿度环境中存放后，部分无定形结构转化为SilkⅠ；

The results indicated that the fibroin membrane air dried at 30 ℃ or freeze dried above - 20 ℃ was the coexistence of amorphous and silk ⅰ structure . Part of the amorphous could be transformed into silk ⅰ structure under room temperature and humidity .

本研究对晚粳稻经60Coγ射线辐照预处理后进行低温热风干燥，探索了辐照剂量、热风温度和初始含水率对干燥过程及稻谷表面温度的影响。

Hot-air influence of different doses of irradiation , temperature of hot air , initial moisture content of rice ( late-cropping season japonica rice ) on the rates of dehydration and surface temperature were studied .

研究结果表明，PEF预处理可提高果蔬渗透脱水和热风干燥的速率，节约能耗，且对产品品质影响较小。

The literal results showed that PEF pre-treatment induced higher osmotic dehydration rate and drying rate of fruits and vegetables , less energy consumption and a little undesired influence on the qualities of products .

真空热风干燥简称VDH，它是应用于电工行业中的一种新兴工艺技术。

Vacuum-hot air drier ( abbreviated as VDH ) is one of the modern technique used in the line of electrical engineering .

研究结果显示，微波真空干燥所需时间最短，仅为20min，约为热风干燥的9.5%，冷冻干燥的2.8%。

The results showed that the drying time of microwave-vacuum drying was fastest ( 20 min ), which is about 9.5 % of hot-air drying and 2.8 % of freeze drying .

通过L16（44）正交试验设计，确定热风干燥法生产苹果（非油炸）干制品工艺的最佳护色条件。

Adopting the orthogonal test of L16 ( 44 ), it obtained the best browning-resisting technics in the production of unfried dry apple by the technology of hot air dryness .

其优化工艺参数为：鱼体水分含量为35%，腌渍时间为36h，热风干燥温度40℃，熏制时间为3h，在此条件下制得的烟熏香糟鱼品质优。

The optimal technical parameters are : water content in fish 35 % , pickling time 36 h , hot wind drying temperature 40 ℃ and fumigating time 3 h. Through these parameters , the end fumigating vinasse fish product has a excellent quality .

不同干燥条件对苦瓜中酚类物质含量及其抗氧化能力的影响：分别采用热风干燥和真空干燥在70℃条件下对苦瓜进行干燥处理5h，10h，15h，20h，25h。

Different drying methods and heating time on the content of phenolic compounds in bitter melon and antioxidant activity : The bitter melon was treated with hot air drying and vacuum drying at 70 ℃ for 5-25 hours .

本文以VDH型真空热风干燥设备为核心。着重论述了该设备的结构特点、主要技术性能、干燥机理以及用户评价。

On the center of vacuum drying equipment with hot air , VDH , the structure , main technical specification , drying mechanism of the equipment and the customer value are emphatically described in the paper .

为了适用于引进德国MWB公司的无局放试验变压器器身干燥的要求，我们研制了真空热风干燥浸油设备。

In order to satisfy the requirements of the body of test transformer without local discharge introduced from MWB Compary of West Germany , the vacuum hot air drying equipment for oil impregnation is manufactured by us .

并采用热风干燥方式，风速为1.0m/s，60℃下干燥4～5h，制成的胡萝卜纸不仅保持了胡萝卜的原有风味、色泽，而且纸质致密均匀，强度适中，口感良好。

Besides , the mixtures were dried by hot air with the wind velocity and temperature being of 1.0 m / s and 60 ℃, respectively . The achieved carrot paper had the original flavor , color of carrot , uniform texture and suitable strength .

通过正交试验，开展菊花脑热风干燥工艺研究，结果表明：菊花脑热风干燥的优选工艺参数为漂烫温度100℃、漂烫时间150s、浸泡处理配方15%糊精浸泡、干燥温度80℃。

Study on the process and technology of chrysanthemum drying by the orthogonal test . The optimum process and technology parameter of heat air dehydrated process were blanching temperature 100 ℃, blanching time 150s , dipping in 15 % dextrin , drying temperature at 80 ℃ .

多层洋葱热风干燥的研究

Test and Research on the Multi - Layer Drying for Onion

糖渍加应子的热风干燥特性及其表达模型

Characteristics of hot air drying of candied prunes and representation model

切片胡萝卜热风干燥过程中传热模拟分析与试验研究

Heat-transmission Simulation and Experiment Research of Sliced Carrot During Drying

热风干燥初始水分含量为16%左右；

The initial moisture content of hot air drying about 16 % ;

远红外热风干燥香菇的研究

Research on Far-infrared and Hot Airflow Drying of Xianggu Mushroom

南瓜丝热风干燥工艺参数的试验研究

Experimental Study on the Parameters of Thermal Airflow for Pumpkin Slice Drying

热风干燥枸杞的试验研究

An experimental study of heated air drying of Chinese wolfberry

西芹热风干燥动力学研究

Study on the Dynamics of Drying of West Celery with Heated Wind