Shen Jiang, Li Shuai, Qi Hanfei. Influence of Low Temperature Vacuum Drying on the Quality of Carrots[J]. Journal of refrigeration, 2012, 33(2).
DOI:
Shen Jiang, Li Shuai, Qi Hanfei. Influence of Low Temperature Vacuum Drying on the Quality of Carrots[J]. Journal of refrigeration, 2012, 33(2). DOI: 10.3969/j.issn.0253-4339.2012.02.064.
Influence of Low Temperature Vacuum Drying on the Quality of Carrots
and the investigation of a new type of low temperature vacuum drying method in the non-frozen state of the product under drying processing is carried out through experiments. Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were compared to study the impact of low temperature vacuum drying of carrot nutrients (such as reducing sugar
Vitamin C
etc.) and rehydration characteristics. The results show that: by comparing the Vitamin C content of three kinds of drying methods
hot air drying and vacuum freeze-drying of carrots
Vitamin C loss rate is about 2.14 times and 2.47 times of low-temperature vacuum drying.
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Related Author
Lin Meiying
Xu Bo
Chen Ertong
Zhou Bing
Guan Zhiqiang
Jiang Xiaoqiang
Li Min
Chen Zhizhou
Related Institution
Shanghai University of Science and Technology
College of Engineer, Guangdong Ocean University
Science and Educate Development Agriculture Center of Hebei Agriculture University
Zheng Lijing1 Guan Zhiqiang2 Li Min1(1.Guangdong Ocean University,Engineering College,Zhanjiang,524025,China,2.Maoming College
Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Produce Processing