速冻蔬菜热烫工艺的研完

Research on scalding technology of quick-frozen vegetables

热烫是速冻蔬菜加工中的重要工序,它直接影响速冻蔬菜的最终质量,因此,热烫工艺是速冻蔬菜加工中,国内外学者研究的重要课题。本文就热烫的原理与作用,热烫的方法,热烫的程度,热烫的检验和热烫的探讨进行了系统的研究。

Scalding, as an important stage in processing the quick-frozen vegetables, directly influences the quality of the final products. Therefore the scalding technology has been an important topic for researchers at home and abroad in processing the quick-frozen vegetables. This paper studies the principle for, and functions, and methods of scalding, degree of the process, the test of its result, and discussions various views on scalding.