摘要
冷冻浓缩的最新研究成果,为改变冷冻浓缩高成本的现状带来了希望。用渐进冷冻浓缩法对糖溶液、番笳汁等典型食品溶液进行浓缩,得到了很好的浓缩效果。
The recent research achievements of freeze concentration are presented. The wishes for changing the status of high cost in freeze concentration are brought up. The model solutions of liquid food, such as glucose , blue dex-tran and tomato juice are concentrated by progressive freeze concentration and the effect of concentration is good.
出处
《食品与机械》
CSCD
1998年第5期8-11,共4页
Food and Machinery
