摘要
从物料在热力脱水过程中质量保护角度出发,研究了在振动流化床的干燥过程中,普通干燥和缓苏——间断干燥对营养成分保留率的影响,发现缓苏———间断干燥可较好地保留营养成分,又可节省能量。
In this paper, the influence of drying parameters on nutritional preservation and energy consumption are investigated during the drying process in a librated fluidized bed on a large scale. Tempering-intermittent drying can decrease nutritional loss and energy consumption in the thermal dehydration of the bioproducts.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第5期58-59,共2页
Science and Technology of Food Industry
