摘要
本文研究了胡萝卜的真空冷冻干燥工艺。通过实验得出了原料的胡萝卜的厚度为7mm,漂烫时间为90s,冷冻干燥温度为55℃的最佳工艺,同时确定了产品的冻干曲线和最佳的包装方式。
This paper described an experimental study of vacuum freeze-drying technology of carrot.. Results showed that the thickness of carrot piece was 7mm , and that 90 seconds and 55℃were best conditions. And its freezing dry curve and the best packing ways had been also obtained.
出处
《四川食品与发酵》
2007年第1期8-10,共3页
Sichuan Food and Fermentation
基金
新疆石河子大学工科振兴科技行动专项"蔬菜冷冻干燥工艺的研究"。
