真空冷冻干燥草莓多孔性的研究

Study on Porosity of Vacuum Freeze Dried Strawberry

采用电阻测定法,测定草莓的共晶点温度,并采用两种冻结方式对草莓进行真空冷冻干燥。试验研究了冻干过程中草莓的温度、质量动态变化及冻干制品的微观结构。结果表明,快速冻结能更好地保持草莓的细胞组织特性。

The temperature of （eutectic） point of strawberry is measured with the method of resistance. Strawberry is dried with vacuum freezing under two different conditions of freezing. The dynamic changes of temperature and weight of strawberry during the process of freeze drying are studied. The micro-structures of strawberry is also observed. The results indicated that the tissues of strawberry can be maintained better by means of fast freezing.