食品与机械2011，Vol.27Issue(4)：146-148,162,4.DOI:10.3969/j.issn.1003-5788.2011.04.043
椰纤果热风干燥工艺优化研究
Optimization of the hot-air drying processing condition of nata
摘要
Abstract
The condition hot-air drying and modified Nata by means of osmosis have been studied. The influences of different hot-air drying condition to rehydrated ratio of Nata, and hygroscopicity were discussed through single factor and orthogonal experiments and the optimal processing were: 60 ℃ drying wind, dipping in 1, 0% carrag-eenan, solid to liquid ratio 1 : 2(m : V) , time of incubation in carra-genan solution 20 h.关键词
椰纤果/热风干燥/复水比/质构Key words
nata/ hot-air drying/ hygroscopicity/ texture引用本文复制引用
龙映均,刘四新,余敏华,陈桃,李从发..椰纤果热风干燥工艺优化研究[J].食品与机械,2011,27(4):146-148,162,4.基金项目
公益性行业(农业)科研专项(编号:200903026-6) （农业）
