摘要
研究了海蛎子的冻干过程,得到了海蛎子的共晶点温度、冻干曲线及其热、质传递特性。探讨了冻结速率、系统压力、加热温度、冷阱温度及物料厚度对冻干速率的影响,确定了海蛎子冷冻干燥的最佳操作条件。对实际冷冻干燥生产具有一定的指导意义。
The freeze-drying process of oyster was researched, and obtained the Eutectic temperature, freeze-drying curve, the characteristic of heat transfer and mass transfer.The effects of system pressure, heating temperature and material thickness on the operation terms of oyster freeze-drying were determined. This paper is helpful to the practical freeze-drying production.
出处
《食品科技》
CAS
北大核心
2002年第12期46-47,39,共3页
Food Science and Technology
