高菜真空冷冻与热风联合干燥工艺研究OA北大核心CSCDCSTPCD
Study on drying process of pickled flavoured cabbage by vacuum freeze drying and hot air drying combination
研究真空冷冻(FD)与热风(AD)联合干燥腌制调味高菜,以期找到能生产优质节能的脱水腌制调味高菜的联合干燥方式.将联合干燥得到的产品分别与AD和FD干燥得到的产品进行总能耗和物理特性(包括复水比、色泽、体积密度以及产品的硬度和脆度)的比较,研究结果表明,FD20h+ AD1h的产品与FD的产品在品质上无显著差异,比FD干燥方式节省能耗约33％；AD1h+ FD22h比FD干燥方式节省能耗约22％,与FD的产品在色泽上有显著差异.两种联合干燥方式的…查看全部>>
Salted flavoured cabbage were dried by a combination drying of hot air drying (AD)and vacuum freeze drying(FD) in this work,it was to find the combination drying treatment to produce the good quality,low energy consumption of the pickled flavoured cabbage.Energy consumption and physicochemical properties of combination dried products were compared with those of 100％ AD and 100％ FD processes.It was showed that there was no significant difference between the p…查看全部>>
黄娇丽;黄丽;韦保耀;滕建文;夏宁
广西大学轻工与食品工程学院,广西南宁530004广西大学轻工与食品工程学院,广西南宁530004广西大学轻工与食品工程学院,广西南宁530004广西大学轻工与食品工程学院,广西南宁530004广西大学轻工与食品工程学院,广西南宁530004
轻工纺织
联合干燥真空冷冻干燥热风干燥高菜
combination drying vacuum freeze drying hot air drying cabbage
《食品工业科技》 2013 (11)
227-231,5
广西科技攻关项目(桂科攻11107004-7)南宁市科技攻关项目(201102063B).
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