摘要
通过对牡蛎冷冻干燥工艺过程的试验研究,确定牡蛎的共晶点温度和冷冻干燥的最佳操作条件,探讨了冻结速度、系统压力、加热温度对冻干速率的影响,加热温度不仅影响产品的品质,还影响冻干时间。
The freeze-drying process of oyster was researched and obtained the eutectic temperature, freeze-drying curve, the optimal operation condition. The effects of system pressure, heating temperature on the operation terms of oyster freeze-drying were determined. The heat temperature affects not only the quality of the production, but also the drying time.
出处
《食品科技》
CAS
北大核心
2004年第3期58-60,共3页
Food Science and Technology
关键词
牡蛎
冷冻干燥
工艺
oyster
freeze-drying
process
