|
|||||
|
|
| 干燥方法对脱水柑橘皮品质特性的影响 | |
| 引用本文： | 黄寿恩,李忠海,何新益.干燥方法对脱水柑橘皮品质特性的影响[J].中国食品学报,2011,11(3). |
| 作者姓名： | 黄寿恩 李忠海 何新益 |
| 作者单位： | 1. 中南林业科技大学食品科学与工程学院,长沙410004;长沙理工大学,长沙410004 2. 中南林业科技大学食品科学与工程学院,长沙,410004 3. 天津农学院食品科学系,天津,300384 |
| 摘 要： | 研究了冷冻干燥、变温压差膨化干燥、热风干燥3种干燥方法对脱水柑橘皮品质特性的影响.试验结果表明:冷冻干燥柑橘皮色泽好,复水率高.采用变温压差膨化干燥方法制备的脱水柑橘皮色泽、质构酥脆性、复水能力均强于热风干燥法,其表观密度也低于热风干燥产品.选择不同的干燥方法对脱水柑橘皮品质特性影响显著. |
| 关 键 词： | 柑橘皮 干燥方式 变温压差膨化 干燥 |
Effects of Drying Methods on the Quality Perpoties of Dehydration Citrus Peels |
|
| Huang Shouen,Li Zhonghai,He Xinyi.Effects of Drying Methods on the Quality Perpoties of Dehydration Citrus Peels[J].Journal of Chinese Institute of Food Science and Technology,2011,11(3). | |
| Authors: | Huang Shouen Li Zhonghai He Xinyi |
| Affiliation: | Huang Shouen1,2 Li Zhonghai1 He Xinyi3 (1College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004 2Changsha university of Science and Technology,Changsha,Hunan 410114 3Department of Food Science,Tianjin Agricultural University,Tianjin 300384) |
| Abstract: | The comparison of quality properties of dehydration citrus peels dried by freezing drying,explosion puffing drying and hot air drying were studied in this paper.The results showed that dehydration citrus peels dried by freezing drying exhibited the best color values and rehydration capacity.Dehydration citrus peels dried by explosion puffing drying exhibited better color values,texture craspy,rehydration capacity,lower apparent density than those of hot air drying.Drying methods affected significantly the q... |
| Keywords: | dehydration citrus peels drying methods explosion puffing drying drying |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |