摘要
运用均匀设计和逐步回归方法 ,建立了绿茶汁在蒸发浓缩过程中的品质损失动力学 ,并在异形竖板降膜蒸发器中验证了所得的动力学模型 。
The quality loss kinetics of green tea infusion in evaporating concentration process was investigated with the uniform design and step-wise method. The kinetic model was tested in a vertical dempled plate falling film evaporator and the results indicated the accuracy of the kinetic model.
出处
《饮料工业》
2001年第2期17-21,共5页
Beverage Industry
基金
天津市自然科学基金项目
