摘要
以大葱为研究对象,采用气流去皮及余氯杀菌的方法加工保鲜大葱段。考察了气流压力对去皮效率、原料得率和清洁度的影响,并与人工去皮方法进行了比较。同时采用正交试验优化了余氯冷杀菌工艺参数。
Fresh scallions were processed by airflow peeling and residual chlorine sterilization methods, using scallions as mate- rial. Effects of airflow pressure on peeling efficiency, raw material yield and cleanliness were investigated and airflow peeling was compared with artificial peeling. Process parameters were optimized by chlorine sterilization method using orthogonal cxperi- Fnent.
出处
《农业工程》
2016年第3期50-51,共2页
AGRICULTURAL ENGINEERING
基金
余姚市科技计划项目(项目编号:2014N03)
关键词
大葱
气流去皮
余氯
杀菌
Scallions, Airflow peeling, Residual chlorine, Sterilization
