您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Monitoring and control of microwave drying with volatiles detection of celery stalks

文献类型： 外文期刊

作者： Wu, Jingke 1 ; Ling, Caijin 2 ; Chen, Yao 1 ; Li, Zhenfeng 1 ; Song, Feihu 1 ; Raghavan, G. S., V 3 ; Jin, Guangyuan 1 ;

作者机构： 1.Jiangnan Univ, Sch Mech Engn, Jiangsu Key Lab Adv Food Mfg Equipment & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Plant Resources Innovat & U, Guangzhou 510640, Guangdong, Peoples R China

3.McGill Univ, Dept Biosource Engn, 21111 Lakeshore, Ste Anne De Bellevue, PQ H9X 3V9, Canada

关键词： Celery stalk; Microwave drying; Volatile; Fuzzy logic control; PEN3

期刊名称：COMPUTERS AND ELECTRONICS IN AGRICULTURE （ 影响因子：5.565； 五年影响因子：5.494 ）

ISSN： 0168-1699

年卷期： 2021 年 187 卷

页码：

收录情况： SCI

摘要： A hot-air coupled microwave drying (MHD) system equipped with an online aroma detection and feedback with Portable Electronic Nose, PEN3, was developed to preserve high volatile components in celery stalk. Celery stalk slices were dried at constant temperatures of 50 degrees C, 60 degrees C, 70 degrees C, and 80 degrees C, and sensors 7 and 9 of 10 sensors in PEN3 were selected and set at stage-cooling drying. Aroma volatiles were recorded every 2 min for each of the three replicates. Fuzzy logic control and PID combined control were developed with adjustable drying temperature based on volatile changes during the drying process. Results of sensor response values and GC-MS showed that more aroma volatiles were maintained under combined control. Products dried at 50 degrees C had the least shrinkage ratio, and products dried at 80 degrees C had the highest rehydration rate and the shortest drying time. In general, the combined control kept a good balance between drying efficiency and product quality compared with other drying methods and could produce better products. Hence, the proposed control scheme based on volatile component changes can effectively preserve more volatiles and could be used to produce high-flavor and highquality dried celery.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台