摘要
本文就速冻白芦笋在冻藏中脱水的质量问题进行分析 ,并以对比试验对各影响因素比较、研究。其结论对速冻生产管理有积极指导意义。
The change in quality on the dehydrating process of quick frozen while asparagus in the frozen food store fields has been analyzed in this paper.And the impair factor has been researched with comparative test. The conclusion will be able to supervise the production of quick frozen food.
出处
《制冷》
2002年第2期5-7,共3页
Refrigeration
关键词
试验研究
速冻
白芦笋
食品
冻藏
脱水
干耗
Quick frozen
While asparagus
Frozen food store
Dehydration
Weight loss
