| 速冻工艺对水饺冻痕率影响的研究 |
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| 引用本文： | 侯会绒.速冻工艺对水饺冻痕率影响的研究[J].农产品加工．学刊,2007(9):26-28. |
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| 作者姓名： | 侯会绒 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 通过单因素和正交试验得出对速冻水饺冻痕率的影响因素次序依次为:深冻区温度>预冻区温度>预冻区风速>深冻区风速;最佳工艺条件为:预冻区温度-20℃,预冻区风速4m/s,深冻区温度-30℃,深冻区风速4m/s。
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| 关 键 词： | 速冻 水饺 冻痕率 |
| 文章编号： | 1671-9646（2007）09-0026-03 |
| 修稿时间： | 2007-07-05 |
Effect of Process Conditions on the Crack Ratio of Quick-freezing Dumpling |
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| Hou Huirong.Effect of Process Conditions on the Crack Ratio of Quick-freezing Dumpling[J].Nongchanpin Jlagong.Xuekan,2007(9):26-28. |
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| Authors: | Hou Huirong |
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| Institution: | Jiangsu Food Science College, Huaian, Jiangsu 223003, China |
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| Abstract: | By the single factor experiment and orthogonal experiment,we investigated that the temperature of offside and foreside are the most important effects on the crack ratio of dumpling.The optimal conditions of froze dumpling are:temperature of foreside is-20 ℃,wind speed of foreside is 4 m/s,temperature of offside is-30 ℃,wind speed of offside is 4 m/s. |
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| Keywords: | quick-freezing dumpling crack ratio |
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