| 香葱冻干过程中影响因素的研究 |
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| 引用本文： | 戴飞,姜梅,陈海燕.香葱冻干过程中影响因素的研究[J].江西农业学报,2008,20(4):81-83. |
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| 作者姓名： | 戴飞 姜梅 陈海燕 |
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| 作者单位： | 南京农业大学,食品科技学院,江苏,南京,210095 |
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| 摘 要： | 对新鲜香葱不同的真空冷冻干燥条件进行了对比实验研究，得到香葱真空冷冻干燥的最佳工艺条件：升华干燥温度90℃、解析温度40℃、压强50Pa。
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| 关 键 词： | 香葱 真空冷冻干燥 Vc保存率 叶绿素保存率 复水率 |
Study on Affecting Factors in Freeze-drying Process of Aromatic Shallot |
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| DAI Fei,JIANG Mei,CHEN Hai-yan.Study on Affecting Factors in Freeze-drying Process of Aromatic Shallot[J].Acta Agriculturae Jiangxi,2008,20(4):81-83. |
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| Authors: | DAI Fei JIANG Mei CHEN Hai-yan |
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| Institution: | DAI Fei,JIANG Mei ,CHEN Hal- yah ( College of Food Scientific Technology, Nanjing Agricultural University, Nanjing 210095, China) |
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| Abstract: | To observe the effect of different factors in freeze-drying process on aromatic shallot and obtain a preferable freeze-drying method of aromatic shallot,in this article,different conditions of this experiment were compared.The preferable freeze-drying condition was: sublimation temperature 90 ℃,desorption temperature 40 ℃,and pressure 50 Pa. |
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| Keywords: | Aromatic shallot Vacuum freeze-drying Vitamin C preservation Chlorophyll preservation Rehydration percentage |
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