摘要
在牡丹花红色素理化性质和干燥过程中牡丹花色变机理研究的基础上,进行了牡丹花预处理、预冻试验,研究了不同的预处理方式和预冻方式对牡丹花冷冻干燥的影响。然后利用LG-0.2型真空冷冻干燥机进行了牡丹花的真空冷冻干燥试验研究,得到了不同干燥条件下真空冷冻干燥牡丹花的较优工艺和冻干曲线,获得了较为优良的干花制品。
Based on the physical and chemical properties of the pigment and the mechanism of color transformation in the courseof peony dryness, the pre-processing experiments and pre-freezing were conducted. The effect of pattern of pre-processing andpre-freezing on peony drying was studied. Afterwards freeze-drying experiments were also carried on in LG-0.2 freezing dryer.The optimum freeze-drying technologies and freeze-drying process curve of peony in different drying conditions were obtained.The better product of dried peony is obtained,too.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第z1期52-57,共6页
Food Science
关键词
牡丹
冷冻干燥
工艺
peony
freeze-drying
technology
