摘要
在胡萝卜汁蒸发浓缩过程动力学研究的基础上 ,提出了胡萝卜素保留率为评估蒸发浓缩过程质量的准则 ,并在评估准则的指导下对胡萝卜汁浓缩过程进行了优化 ,得出了最优浓缩工艺 ,讨论了最优工艺的实现方法。
Based on the investigation of kinetics of carrot juice,in evaporating concentration process,taking reaction rate of carotene as quality evaluation criterion of carrot juice evaporating concentration process was put forward.Under the guide of quality evaluation criterion,the optimum concentrating technology was discussed.The results and methods used could guide the industrial production.
出处
《食品与机械》
CSCD
1999年第4期15-17,共3页
Food and Machinery
基金
天津市自然科学基金资助项目
关键词
胡萝卜汁
蒸发浓缩过程
质量评估
优化
Carrot juice Evaporating concentration process Quality evaluation Optimization
