摘要
分析食品真空冷冻干燥的原理、特点及工艺，从四个方面探讨如何强化冷冻干燥过程。
The paper analyses the principle, characteristics and technology of freeze-drying of foodstuffs in vacuum. In four ways, it investigates into the strengthening of the process of freezedrying.
出处
《淮海工学院学报（自然科学版）》
CAS
1997年第2期47-51,共5页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
