摘要
以鸡蛋清为试验材料,用基于电阻法的简易装置测定了其共晶点温度,对其真空冷冻干燥特性和工艺进行了试验,得到其冻干曲线,并对真空冷冻干燥过程中5个重要影响因素(预冻速度、物料厚度、冷阱温度、真空度、物料温度控制)进行了分析总结,为蛋白类物质的真空冷冻干燥工艺设计和过程控制提供了参考。
A set of experiment of albumen is carried out to study the characteristics of its vacuum freeze-drying.The eutectic point of albumen is measured by a simple device based on resistance method,and the freeze-drying curve is gotten.The analysis of the experimental results shows that the influencing factors are five important elements.This research may provide theory evidences for exploring the vacuum freeze-drying technology of proteins.
出处
《农产品加工（下）》
2012年第4期80-81,94,共3页
Farm Products Processing
关键词
鸡蛋清
共晶点
真空冷冻干燥
冻干曲线
albumen
eutectic point
vacuum freeze-drying
freeze-drying curve
