| 鸡蛋清的真空冷冻干燥试验研究 |
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| 引用本文： | 王洁,江斌.鸡蛋清的真空冷冻干燥试验研究[J].农产品加工．学刊,2012(4):80-81,94. |
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| 作者姓名： | 王洁 江斌 |
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| 作者单位： | 军事医学科学院实验仪器厂,北京,100850 |
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| 摘 要： | 以鸡蛋清为试验材料,用基于电阻法的简易装置测定了其共晶点温度,对其真空冷冻干燥特性和工艺进行了试验,得到其冻干曲线,并对真空冷冻干燥过程中5个重要影响因素(预冻速度、物料厚度、冷阱温度、真空度、物料温度控制)进行了分析总结,为蛋白类物质的真空冷冻干燥工艺设计和过程控制提供了参考。
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| 关 键 词： | 鸡蛋清 共晶点 真空冷冻干燥 冻干曲线 |
Experimental Study on Vacuum Freeze-drying Technology of Albumen |
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| WANG Jie
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JIANG Bin.Experimental Study on Vacuum Freeze-drying Technology of Albumen[J].Nongchanpin Jlagong.Xuekan,2012(4):80-81,94. |
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| Authors: | WANG Jie JIANG Bin |
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| Institution: | (Experimental Instrument Factory,Academy of Military Medical Sciences,Beijing 100850,China) |
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| Abstract: | A set of experiment of albumen is carried out to study the characteristics of its vacuum freeze-drying.The eutectic point of albumen is measured by a simple device based on resistance method,and the freeze-drying curve is gotten.The analysis of the experimental results shows that the influencing factors are five important elements.This research may provide theory evidences for exploring the vacuum freeze-drying technology of proteins. |
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| Keywords: | albumen eutectic point vacuum freeze-drying freeze-drying curve |
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