摘要
介绍了真空冷却技术的原理、优点,以及影响面食制品真空冷却的因素,对面食制品进行了真空冷却的试验研究,获得了面食制品在真空冷却过程中温度的变化规律和相应的特性曲线。
The principle and advantages of vacuum cooling were described and the factors of vacuum cooling that affected the pasta products. Pasta products were the experimental study of vacuum cooling. The variation of temperature and the corresponding curve were obtained in vacuum cooling process.
出处
《食品工业》
北大核心
2012年第11期44-47,共4页
The Food Industry
基金
教育部科学技术研究重点项目(211009)
国家十二五科技支撑计划
速冻主食工业化关键技术与装备及其产业化示范(2012BAD37B06)
关键词
真空冷却
面食制品
温度曲线
vacuum cooling
pasta products
temperature curve
