Effects of Food Additives on Rehydration Properties of Frozen Dumpling Wrappers

With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.

冷冻干燥过程的热经济学分析

文章运用热经济学原理对冷冻干燥过程中的设备投资和能源消耗建立了对应的估算模型。以单位产量年度化成本为分析对象 ,对影响其成本的几个重要参数 (湿物料的初始温度、干燥室压力和物料厚度 )进行了探讨 ,并进行了优化 ,得到了一些重要的结论 ,为食品冷冻干燥的生产和投资提供了理论依据。