摘要
研究了草莓的真空冷冻干燥 ,得到了草莓冷冻后真空升华曲线。探讨了切分处理和干燥箱板层温度对草莓冷冻干燥率的影响。草莓冷冻干燥后外表面亮度有所下降 ,红色程度有所提高 ,黄色程度下降较大 ,但切面亮度提高了。冻干草莓质地疏松、多孔 ,复水性好 ,Vc保存率达 91.7%。
The freeze drying process of strawberry was studied. The freeze drying curve of strawberry was obtained. The effects of cut handling and plate layer temperature on freeze drying rate were investigated. Freeze drying strawberry had the properties of high speed absorbance of water and porous texture. It could largely keep original color and reach to 91.7% of Vc.
出处
《食品与机械》
CSCD
2003年第3期18-19,共2页
Food and Machinery
