摘要
选用 0 .0 2 5MPa ,0 .0 4MPa,0 .0 5MPa ,0 .0 6MPa 4种真空度 ,在 5 0℃ ,6 0℃ ,70℃ 3种温度下对鲜蕨菜进行脱水处理 ,测定不同干制工艺条件下不同时期蕨菜的重量 ,并进行复水比较试验。结果表明 :0 .0 5MPa ,6 0℃为蕨菜真空干制的最佳工艺条件 ,复水最佳条件为温度 80℃ ,时间 6 0min。
Fresh Pteridium aquilinum was dehydrated with vacuum drying under 0.025,0.04,0.05 or 0.06 MPa at 50,60 or 75℃,and its weight was determined at different stages.A rehydration test was made for the dried P. aquilinum in various treatments.The results showed that the best vacuum drying technological condition was 0.05 MPa in combintion with 60℃ and the best rehydration condition was 80℃ for 60min.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2001年第1期73-75,79,共4页
Journal of Southwest Agricultural University
关键词
蕨菜
真空干燥
工艺条件
Pteridium aquilinum
vacuum drying
technological condition
