摘要
本文通过单因素试验,探讨了几种不同因素对新鲜韭黄真空冷冻干燥效果的影响;结果表明,预冻温度为-32℃,物料厚度2cm,冻干机真空度60～100Pa,可得到较理想的效果。
The effects of vacuum freeze-drying of Allium tuberosum were studied. The research shows that the optimum technical conditions of the vacuum freeze-drying as follow: the pre-freezing temperature was -32 ℃, the sample layer thickness was 2 cm, and the operating pressure was between 60Pa to 100 Pa.
出处
《现代食品科技》
EI
CAS
2005年第1期103-103,107,共2页
Modern Food Science and Technology
