食品与机械2012，Vol.28Issue(1)：41-43,3.DOI:10.3969/j.issn.1003-5788.2012.01.010
超声波处理对香菇冷冻干燥过程的影响
Effect of ultrasound treatment on freeze drying process of mushroom
摘要
Abstract
In order to avoid bad appearance quality resulting in low commodity value for processed by hot air drying and salt impregnation technology at present, mushroom could be dehydrated by freeze drying method. To reduce the freeze drying time of mushroom, the ultrasound pre-treatment was introduced to processing drying mushroom. It was found that ultrasound treatment could significantly improve the freezing drying rate of mushroom. An optimized strategy (ultrasound power 300 W, treatment timelOmin, pulse 5 s > 3 s) by orthogonal test could reduce the drying time by 29. 4% , and improve the rehydration by 29%.关键词
香菇/超声波/预处理/冷冻干燥Key words
Mushroom/ Ultrasound/ Pre-treatment/ Freeze drying引用本文复制引用
段续,任广跃,朱文学,刘云宏..超声波处理对香菇冷冻干燥过程的影响[J].食品与机械,2012,28(1):41-43,3.基金项目
河南省教育厅自然科学基金项目(编号:2011B550003) （编号:2011B550003）
洛阳市科技发展计划项目(编号:1101035A) （编号:1101035A）
河南科技大学博士启动基金项目(编号:09001417). （编号:09001417）
