包装与食品机械2011，Vol.29Issue(3)：16-19,4.DOI:10.3969/j.issn.1005-1295.2011.03.005
真空微波与真空冷冻联合干燥金针菇的研究
The Application of Vacuum Freeze-vacuum Microwave Dehydrating Technology in Vegetable Processing
卜召辉 1胡庆国 2陆宁1
作者信息
- 1. 安徽农业大学茶与食品科技学院,合肥,230036
- 2. 合肥学院生物与环境工程系,合肥,230022
- 折叠
摘要
Abstract
The preliminary study on the application of vacuum freeze-vacuum microwave dehydrating was studied. The results showed that this technology could achieve the same quality as vacuum freeze dried products. The rehydration, Vc retention and color are all better than vacuum freeze dehydrating technology. And the drying time is shortened, the processing cost is reduced, and the drying efficiency was greatly improved.关键词
真空微波干燥/真空冷冻干燥/联合干燥Key words
vacuum microwave dehydrating/vacuum freeze dehydrating/combined drying分类
轻工纺织引用本文复制引用
卜召辉,胡庆国,陆宁..真空微波与真空冷冻联合干燥金针菇的研究[J].包装与食品机械,2011,29(3):16-19,4.
