摘要
以绿茶汁为物料 ,建立了反映蒸发浓缩性能与品质保持性能的蒸发浓缩过程质量评估准则IQ ,并以此准则为依据 ,以管式降膜蒸发器性能对比的方法 ,研究了热力浓缩新设备异形竖板降膜蒸发器的综合性能。结果表明 ,与管式蒸发器相比 ,异形竖板降膜蒸发器更适宜于液体食品的蒸发。
The quality evaluation criterion IQ for concentration process of liquid food was put foward.The evaporating characteristics of a vertical dimpled plate falling film evaporator in concentrating green tea infusion was studied,compared with a tubular falling film evaporator. The results indicated that the dimpled vertical plate evaporator was more appropriate for liquid food than the tubular falling film evaporator.
出处
《食品与机械》
CSCD
2000年第4期11-14,共4页
Food and Machinery
基金
天津市自然科学基金项目
关键词
绿茶汁
蒸发特性
品质保护
异形竖板降膜蒸发器
Green tea infusion Evaporation characteristics Dimpled vertical plate falling film evaporator
