摘要
介绍了一种新的苹果片膨化工艺,即利用氢气在高压下较强的渗透能力渗入苹果皮内部组织结构,再在压差作用下迅速向外扩散来实现膨化过程的进行,对其原理进行了详细的说明。搭建了相关的实验平台,以苹果片的切片厚度、预干燥含水量以及膨化压差作为单因素,对膨化后苹果片的复水比、膨化度、色差以及Vc损失度的影响进行了分析,最终得出了苹果片在这一膨化工艺过程中的工艺参数。
A new apple slices extruding technology is introduced in this paper, the strong penetration ability of hydrogen at high pressure is used to enter the apple peel internal organizational structure, then spreading rapidly under the action of pressure difference, to realize the puffing process, the principle has been carried on the detailed instructions. Built the relevant experimental platform, taking the slice thickness, preliminary drying moisture content, and puffed differential pressure of as single factors, the influence on rehydration ratio, puffing degree, color difference and the loss of Vc degree are analyzed. Finally, the process parameters of apple slices about the extruding technology are concluded.
出处
《食品科技》
CAS
北大核心
2015年第9期45-48,共4页
Food Science and Technology
关键词
苹果片
果蔬膨化
氢气
apple slices
fruit and vegetable puffing
hydrogen
