摘要
对毛竹笋进行了真空冷冻干燥的实验研究,测定了鲜笋 的共晶点和共融点,确定了较佳的真空冷冻干燥工艺,获 得了冻干曲线。
Moso bamboo shoots were dehydrated by vacuum freeze drying in this work. Co -crystallization and eutectic temperature of fresh bamboo shoot were determined by difference scanning calorimeter. Meanwhile, the optimum vacuum freeze drying technology and drying characteristics were obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第2期99-101,共3页
Science and Technology of Food Industry
基金
国家级星火计划项目(2002EA701011)。
关键词
真空冷冻干燥
毛竹笋
共晶点
共融点
vacuum freeze drying
moso bamboo shoot
co-crystallization point
eutectic point
