摘要
本文以真空冷冻干燥理论及其操作系统、工艺为基础,对蕨菜进行真空冷冻干燥工艺的试验研究。真空冷冻干燥是在农产品加工中应用的高新干燥技术,特别是在我国已进入国际世贸组织和农业经济结构重大调整之下,研究和应用该项技术具有重要的现实意义。本研究表明:蕨菜的真空冷冻特性变化曲线与三次多项式拟和得较好,真空冷冻蕨菜的品质最佳。
In this paper, making the vacuum freeze-dry theory,the composition of equipment system, the craft as basis, the research of drying the pteridium aquilinum are actualized. Vacuum freeze-dry technology is a new and high technology on agricultural product dehydrating dry. On the condition of our country has acceded into WTO and strategic regulation on the agricultural economic structure, studying and applying the technology has important practical significance. The result show that the grade and quality of pteridium aquilinum enhanced. Curve of vacuum freeze-drying on pteridium aquilinum is fitting well with thrice quantic.
出处
《黑龙江八一农垦大学学报》
2004年第1期38-41,共4页
journal of heilongjiang bayi agricultural university
基金
辽宁省重点学科资助项目(项目编号:10511Z007)。
关键词
蕨菜
真空冷冻干燥
工艺
品质
加工
vacuum freeze-drying
pteridium aquilinum
curve of characteristic
quality
