摘要
采用冷冻干燥与空气干燥相结合的方式对组织脆弱的蔬菜类产品进行干燥,探讨了干燥的可行性和工艺条件,对干燥成品的质量作了评价。
From the experiments of combining freeze-dry and air-dry for drying of the vegetables with fragile texture,it is tried to find out that the possibility and dry conditions of drying chives and evaluate the quality of dried products.
出处
《郑州轻工业学院学报》
1993年第4期1-5,共5页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
