| 桑葚真空干燥工艺参数的研究 |
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| 引用本文： | 张慧恩,李巧珍,黄毅.桑葚真空干燥工艺参数的研究[J].农产品加工．学刊,2011(2):57-59. |
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| 作者姓名： | 张慧恩 李巧珍 黄毅 |
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| 作者单位： | 浙江万里学院,生物与环境学院,浙江,宁波,315000 |
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| 摘 要： | 研究了桑葚真空干燥的工艺参数。通过双因素试验,考察了真空干燥过程中温度和桑葚粒径对干制桑葚品质的影响。结果表明,真空干燥温度对桑葚品质的影响极为显著;最佳工艺条件为:干燥温度62℃,桑葚粒径2.0 cm,真空干燥后相应的VC质量分数为1.179mg/100g。
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| 关 键 词： | 桑葚 真空干燥 VC |
Vacuum Drying Paramaters of Mulberry |
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| Zhang Huien,Li Qiaozhen,Huang Yi.Vacuum Drying Paramaters of Mulberry[J].Nongchanpin Jlagong.Xuekan,2011(2):57-59. |
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| Authors: | Zhang Huien Li Qiaozhen Huang Yi |
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| Institution: | (College of Biological and Enviromental Science,Zhejiang Wanli University,Ningbo,Zhejiang 315000,China) |
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| Abstract: | This paper researshes the process paramaters of vacuum drying.The effects of temperature and particle size on the quality of mulberry are studied by two-factor experiment design.The results show that the effect of the temperature in drying process on the quality of mulberry is significant.The optimal processing parameter is 62℃in the vacuum,the particle size of mulberry is 2.0 cm,and the corresponding contnet of VC is 1.179 mg/100 g. |
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| Keywords: | VC |
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