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| 真空冷冻干燥工艺生产草莓粉的技术研究 |
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苑社强,牟建楼,徐立强,陈志周,王瑞霞,刘文慧
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| ([1]河北农业大学科教兴农中心,保定071001 [2]河北农业大学食品科技学院,保定071001 [3]河北农业大学实验林场,保定071001) |
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| 摘要: |
| 研究了草莓粉的真空冷冻干燥工艺，得到其冷冻干燥曲线，确定了经济合理的装料量和工艺参数：物料厚度12±2mm、预冻温度-25℃～-30℃、预冻时间2．5h、干燥仓压力为40Pa、升华温度为80℃、解析温度为60℃。 |
| 关键词: 食品加工技术 草莓粉 真空冷冻干燥 工艺 |
| DOI： |
| Revised:November 06, 2006 |
| 基金项目: |
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| Study on Vacuum Freeze-drying Technology of Strawberry Powder |
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Yuan Sheqiang,Mu Jianlou,Xu Liqiang,Chen Zhizhou,Wang Ruixia,Liu Wenhui
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| (Science and Educate Development Agriculture Center of Hebei Agriculture University, Baoding, Hebei, 071001) |
| Abstract: |
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| Key words: Food processing technology Strawberry powder Vacuum Freeze - drying Technology |
