香菇乾燥基本特性之研究

Fundamental Studies on Drying Characters of Shiitake Mushroom

王宏智(Heng-Chih Wang) ； 陳俊明(Jiunn-Ming Chen) ； 尤瓊琦(Chung-Chyi Yu) ； 王豐政(Feng-Jehng Wang)

《農業機械學刊》 4卷1期 (1995/03) Pp. 1-13

https://doi.org/10.30062/JAM.199503.0001

摘要

本研究主要以烤箱熱風乾燥法進行香菇乾燥基本試驗，探討溫度對香菇乾燥之影響，從中瞭解香菇乾燥基本特性，作為爾後進行吸附除濕乾燥香菇之研究參考依據。試驗結果發現溫度愈高，乾燥速率越快，升溫可有效提高乾燥速率，而溫度不僅影響香菇乾燥速率，其對乾燥後香菇品質亦影響很大。由品質判定結果獲知單溫乾燥以50℃所烘乾之香菇品質最好，分段乾燥以前段50℃大約乾燥8~10小時後，再升溫到70℃~80℃烘乾完成者為最佳。

關鍵字

香菇 ； 薄層乾燥

並列摘要

The hot-air oven drying of shiitake was first performed to obtain the shiitake drying characteristics, which will be applied to the desiccant dehumidification drying method. The experimental results showed that the curing temperature significantly influenced the drying-speed and quality of shiitake. There were two drying models studied for shiitake-the single-temperature drying model and the dual-temperature drying model. For the single- temperature drying model the optimal curing temperature was found to be 50℃. On the dual-temperature drying model an optimal two-stage drying temperature, which used 50℃ for the first stage curing temperature for 8~10 hours and then changing to 70~80℃ for the second stage curing temperature until the drying process was completed, was proposed.

並列關鍵字

Shiitake ； Thin-layer drying