北京工商大学学报：自然科学版2011，Vol.29Issue(5)：56-60,5.
马蹄真空冷冻干燥实验的研究
Study on Freeze-drying of Water Chestnut
摘要
Abstract
Water Chestnut were stored and processed by Freeze-drying.Eutectic point and consolute point were measured by resistivity method.The main factors affecting the properties of freeze-drying product and production capacity of the equipment were studied using L12（35） orthogonal experiments.Water content of product,product form,rehydration character were evaluated.The optimal technics for freeze-drying Water Chestnut were following：deep freeze temperature-36℃,deep freeze time 20h,pressure of drying room while vacuum sublimation drying（120±10）Pa,pressure of drying room while vaccum resolution drying（40±10）Pa,shelf temperature while vacuum resolution drying 50℃,drying time 14h.关键词
真空冷冻干燥/马蹄/工艺Key words
freeze-drying/Water Chestnut/technics分类
轻工纺织引用本文复制引用
陈学玲,何建军,关健,梅新,程薇,熊光权,叶丽秀,陈玉霞..马蹄真空冷冻干燥实验的研究[J].北京工商大学学报：自然科学版,2011,29(5):56-60,5.基金项目
农业部948资助项目 （）
湖北省研究与开发计划项目 （）
