摘要
应用真空冷冻干燥与热风干燥(FAD)联合的方式做不同转换点试验,将得到的产品分别与完全的热风干燥(AD)和真空冷冻干燥(FD)的产品比较总的能量消耗和物化特性,确定了 FAD联合干燥的方式和较佳转换点. FAD联合干燥的产品极大地改善了完全热风干燥草莓的品质,其质量较接近完全真空冷冻干燥的产品.
Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate combination drying method and conversion point were acquired. The results show that combination dried products of FAD approximated single vacuum freeze dried ones, and combination drying was effective for improving hot-air dried strawberries quality.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2005年第1期45-48,共4页
Journal of Wuxi University of Light Industry
基金
慈溪市科技攻关项目(CN2003020)资助课题.
关键词
联合干燥
真空冷冻干燥
热风干燥
草莓
combination drying
vacuum freeze drying
hot-air drying
strawberry
