| 大蒜冷冻干燥工艺研究 |
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| 引用本文： | 陈雪峰,刘爱香,罗仓学,王宁. 大蒜冷冻干燥工艺研究[J]. 食品与发酵工业, 2003, 29(3): 59-62 |
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| 作者姓名： | 陈雪峰 刘爱香 罗仓学 王宁 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,咸阳,712081 |
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| 摘 要： | 研究了冷冻干燥技术加工大蒜制品的生产工艺。采用电阻法测定出大蒜共晶点为- 1 8℃。通过单因素试验 ,探讨了不同加热温度对大蒜冻干时间的影响。经过研究冷冻干燥的最佳工艺为 :操作压力为 1 3 3～ 40Pa ,升华干燥温度控制在 - 2 0℃左右 ,隔板加热温度控制在 40℃。
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| 关 键 词： | 大蒜 冷冻干燥 工艺 |
| 修稿时间： | 2002-10-09 |
Study on Technology of Garlic Freeze-drying |
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| Chen Xuefeng Liu Aixiang Luo Cangxue Wang Ning. Study on Technology of Garlic Freeze-drying[J]. Food and Fermentation Industries, 2003, 29(3): 59-62 |
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| Authors: | Chen Xuefeng Liu Aixiang Luo Cangxue Wang Ning |
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| Abstract: | In this paper,the technology of processed garlic product with freeze drying technique was studied. The eutectic point of garlic which is meaured by electric resistance method is -18℃ . The effect of different heating temperature on garlic freeze drying time was studied by single factor test. The optimum technical conditions are operating pressure 13.3～40 Pa, sublimate drying temperature -20℃ and heating temperature of shelf 40℃. |
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| Keywords: | garlic freeze drying technology |
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