Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75960
標題: 香蜂草乾燥之基礎研究
作者: 陳俊龍
陳俊明
尤瓊琦
關鍵字: Lemon balm;香蜂草;Drying;Quality of drying products;乾燥;乾品品質
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 55, Issue 3, Page(s) 223-236.
摘要: 
In this research, an appropriate thickness of drying layers for lemon balm was first investigated, and the best thickness obtained was 6 cm. Based on the best thickness of drying layers, the fundamental drying tests of lemon balm using the hot-air drying

本研究首先探應香蜂草最合適乾燥層厚度,並獲致其最佳值為6cm,當以此厚度使用烤箱熱風與吸附除濕進行香蜂草乾燥基礎試驗,兩種乾燥方式溫度設定,分別為烤箱熱風40、50與60℃三溫階與吸附除濕20、30、35與40℃四溫階,試驗結果顯示40℃為烤箱熱風乾燥乾品在品質判定下之最佳乾燥溫度,而35℃則為吸附除濕乾燥乾品在考量品質與單位時間產量下之最佳乾燥溫度。兩溫度所獲致乾品物理品質之乾品磨粉色澤、茶湯水色與重量復水率量測結果,各有優勢之表現。當進一步以ANOVA變異數分析其品質指標,結果顯示僅乾品磨粉色澤無顯著
URI: http://hdl.handle.net/11455/75960
Appears in Collections:第55卷 第03期
農業暨自然資源學院

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