摘要
本文专为苹果、梨保健饮料的加工设计出一条生产线。针对苹果,梨肉遇氧易褐变的性质,本设计利用了真空技术,使原料果在负压下得到连续自动的预处理,最大限度地减少原料与空气接触的机会,以保证产品质量。该设计将为苹果、梨及其他一些果蔬加工专业厂提供一条可行的生产模式。
A production line was designed for the apple and pear drinks. The vacuum technique was used to provide continuous au-tomaic pretreatment and minimized the air contact. A feasible production model could be followed by some other fruits and vegetables.
出处
《食品与机械》
CSCD
1995年第2期30-31,共2页
Food and Machinery
