摘要
将土豆切片经60 Coγ射线辐照后进行热风干燥 ,结果表明 :辐照预处理的土豆切片的失水过程仅为降速过程 ,总失水速度加快 ;干燥过程中物料温度升高 ;辐射剂量增加 ,失水速率增高 ,物料温度也增高。
A new technology is introduced to dry food products by hot\|air after pretreated by irradiation. The influence of different dosage of irradiation, temperature of hot air, thickness of the slice potato on the rate of dehydration temperature of irradiated potato were studied. A conclusion is reached that the 3 factors, irradiation dosage, hot\|air temperature and thickness of slice potato, affect the rate of dehydration and temperature of slice potato. The higher the dosage is, the greater the rate of dehydration of potato becomes, and the higher the temperature of the slice potato gets.
出处
《核农学报》
CAS
CSCD
北大核心
2001年第6期327-330,共4页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金资助 (3970 0 0 84)
浙江省自然科学基金资助 (396 2 80 )
