摘要
通过试验对速食水饺冷冻干燥工艺条件进行了初步研究,并以干燥时间和复水比为指标确定了冷冻干燥工艺中的预冻速率、单位面积装料量、干燥室真空度、加热板温度等工艺参数。
In this paper, the processing condition of freeze-drying snack dumpling was studied, and the parameters of cooling rate, material volume, vacuum, and temperature were determined based on drying time and recovery ratio of water absorption.
出处
《冷饮与速冻食品工业》
2006年第2期19-20,24,共3页
Beverage & Fast Frozen Food Industry
关键词
水饺
冷冻干燥
工艺
dumpling
freeze drying
proeee, sing
