摘要
确定了鸡肉丁的冻干工艺条件，探讨了热烫、预冻速率、捕水器温度对制品品质与干燥时间的影响，建立了鸡肉丁冻干的传热传质模型，由模型计算出理论干燥时间，并与实验值进行了比较。
The technological condition of freeze-drying diced chicken meat was determined,and the influence of hot burn,prelimiary freeze rate,and temperature of water catcher on the quality of products and drying time was discussed.The heat-conducting model of freeze-drying diced chicken meat was established,and the theoretical drying time was worked out from the model and it was compared with the experimental value.
出处
《中国家禽》
北大核心
1998年第11期4-7,共4页
China Poultry
关键词
冷冻干燥
鸡肉
工艺
干燥模型
freeze-drying
chicken meat
drying-model■
