摘要
对青椒、茄子和黄瓜３种适宜脱水的富硒蔬菜进行了不同脱水方式的试验，得出了在微波、低真空、热风常压和真空冷冻４种脱水方式下脱水温度对脱水蔬菜含硒总量和有机硒比例的影响曲线；讨论了不同脱水方式、初始含硒浓度、试样含水率以及预烫时间和ｐＨ值对脱水富硒青椒硒保存率的影响规律。
The tests on sweet pepper, eggplant and cucumber with selenium by different dehydrating methods of microwave, low vacuum, heated air, and vacuum after freezing have been made. The affecting curves have been obtained under different dehydrating temperatures. The effects of dehydrating methods, initial selenium concentrations, sample moisture contents and blanching on keeping rate of sweet pepper bars with selenium have been discussed.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
1997年第S1期64-69,共6页
Transactions of the Chinese Society for Agricultural Machinery
基金
国际科学基金
关键词
硒
蔬菜
脱水
Selenium, Vegetables, Dehydration
