| 果蔬速冻加工节水工艺 |
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| 引用本文： | 袁春新.果蔬速冻加工节水工艺[J].保鲜与加工,2014,14(1):62-64. |
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| 作者姓名： | 袁春新 |
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| 作者单位： | 南通市农副产品加工技术协会，江苏沿江地区农业科学研究所 |
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| 基金项目： | 江苏省南通市科技服务业发展计划项目（DB2013004）；江苏省南通市重大科技创新专项（XA2013012） |
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| 摘 要： | 一般每加工1t果蔬速冻产品的耗水量高达28t，且是一次性使用，用水量巨大、水资源浪费严重，因此，研究开发出果蔬速冻加工过程中以循环回用为特点的节水工艺。应用该节水工艺，每吨加工产品的用水量可减少10t左右，下降35．7％，节约加工成本约37元。
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| 关 键 词： | 果蔬 速冻加工 节水工艺 |
Water Saving Technology of Quick-frozen Processing of Fruit and Vegetable |
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| YUAN Chun-xin,GU Wei-bing,WU Gang.Water Saving Technology of Quick-frozen Processing of Fruit and Vegetable[J].Storage & Process,2014,14(1):62-64. |
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| Authors: | YUAN Chun-xin GU Wei-bing WU Gang |
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| Institution: | 1. Nantong Technology Association of Agricultural Products, Nantong 226000, China; 2. Jiangsu Yanjiang Institute of Agricultural Sciences, Rugao 226541, China; 3. Nantong Agricultural Vocational and Technical College, Nantong 226000, China; 4. Jiangsu Jia-an Food Co., Ltd., Tongzhou 226300, China) |
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| Abstract: | In general, water consumption of processing 1 ton frozen products of fruits and vegetables was up to 28 t, with the situation of water used one-time, a huge amount of water needed and water wasted seriously. Therefore, water-saving technology characterized by reuse of water recycle was investigated and developed in the process of quick freezing of fruit and vegetable. Application of the water-saving technology reduced 10 tons water consumption per ton of processing products, declined 35.7%, and saved processing cost of about 37 yuan. |
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| Keywords: | fruit and vegetable quick-frozen processing water-saving technology |
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