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Position: Home > Articles > Study on Freeze-drying Technology for Potato FOOD SCIENCE 2005,26 (3) 113-116

土豆冷冻干燥工艺的试验研究

作  者:
程远霞;陈素芝;朱文学;谢秀英
单  位:
淮海工学院食品系;洛阳工学院机械设计系;山东桓台华齐粮机有限公司
关键词:
土豆;冷冻干燥;共晶点;共熔点
摘  要:
本文对土豆冷冻干燥过程进行了深入研究,测得了土豆的共晶点和共熔点,对土豆的预处理工艺进行了试验研究,通过对土豆冻干试验因素的分析,得到了土豆的最佳冷冻干燥工艺。
译  名:
Study on Freeze-drying Technology for Potato
作  者:
CHENG Yuan-xia1,CHEN Su-zhi2,ZHU Wen-xue3,XIE Xiu-ying3 (1.Food Department, Huaihai College of Industry, Lianyungang 222005, China; 2.Shandong Hengtai Huaqi Grain Machinery Co.Ltd., Zibo 256400, China; 3.Department of Machinery Design, Luoyang College of Industry, Luoyang 471039, China)
关键词:
potato;freeze-drying;co-crystal temperature;eutectic temperature
摘  要:
Freeze-drying process of potato was studied, co-crystal and eutectic temperatures were measured and pre-treatment technology of potato was experimented. The optimum freeze-drying process of potato was obtained according to analyzing freeze-drying experimental factors.

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