摘要
探讨了苹果气流膨化前后主要营养素及细胞显微结构变化,结论如下:气流膨化干燥由于加工温度低、时间短,保留了苹果中绝大部分营养成分。与普通热风干燥相比,气流膨化干燥能够产生均匀的、显著的蜂窝状质地结构。
This paper dis cus s es chang e of main nutrients and ultrastructure of apple chips before and after pneumatic -puffing drying .The results show that most nutrients are retained by pneumatic-puffing drying .Throug h ultrastructure analysis of product by puffing drying and that by hot air drying ,we can find out that sample treated by puffing drying sig nificantly enlarg e d the porous structure than those by hot air drying .
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第1期27-28,共2页
Science and Technology of Food Industry