摘要
选用两种杏,就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。结果表明:杏经不同的处理,表现出不同的干燥特性;相同处理间不同杏,表现出相近的干燥特性;其中经BDP处理的杏的干燥速率最快;不同的处理方式对杏的色泽(L*、a*和b*)都有很大的影响,其中对b*值的影响最显著,烫漂是b*减少的主要原因。
The effects of drying characteristics and color of two kinds of apricots, based on the treatment of drypromoter and air-impingement blanching, were studied. The same kind of apricot treated by different ways shows different drying characteristics were presented; The different kinds of apricots treated by the same way show the similar drying characteristics; In especial, the drying rate of apricot treated by BDP is fastest. The different methods affected the apricot's color (L^*, a^* and b^*), especially the value of b^*, Blanching make the value of b^* decrease.
出处
《食品科技》
CAS
北大核心
2006年第8期97-101,共5页
Food Science and Technology
关键词
葡萄促干剂
气体射流冲击烫漂
杏
色泽
干燥特性
grape dry-promoter
air-impingement blanching
apricot
color
drying characteristics