摘要
研究了冷冻干燥技术加工大蒜制品的生产工艺。采用电阻法测定出大蒜共晶点为- 1 8℃。通过单因素试验 ,探讨了不同加热温度对大蒜冻干时间的影响。经过研究冷冻干燥的最佳工艺为 :操作压力为 1 3 3～ 40Pa ,升华干燥温度控制在 - 2 0℃左右 ,隔板加热温度控制在 40℃。
In this paper,the technology of processed garlic product with freeze drying technique was studied. The eutectic point of garlic which is meaured by electric resistance method is -18℃ . The effect of different heating temperature on garlic freeze drying time was studied by single factor test. The optimum technical conditions are operating pressure 13.3～40 Pa, sublimate drying temperature -20℃ and heating temperature of shelf 40℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第3期59-62,共4页
Food and Fermentation Industries
