共查询到17条相似文献,搜索用时 109 毫秒
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对大蒜的真空冷冻干燥工艺及脱臭方法研究结果表明,以大蒜片的形式冻干脱臭明显优于用蒜泥形式;采用酸浸泡的方法脱臭效果较好.最佳冷冻干燥过程:预冻至-35℃,加热板升到60℃后保持8.5h,再降温到40℃保持4~5h,全过程保持最高真空度. 相似文献
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用自制的高温落球黏度计测试两种低熔点共聚酰胺的零切黏度,获得零切黏度与熔体温度的关系,为相应的理论研究打下了基础。从零切黏度的测试结果求出两种原料的黏流活化能。所测试的两种原料中原料2的黏流活化能较小,在同样温降范围内其黏度降也较小,即不容易发生热降解,因此更适合于熔喷生产。 相似文献
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本文对土豆冷冻干燥过程进行了深入研究,测得了土豆的共晶点和共熔点,对土豆的预处理工艺进行了试验研究,通过对土豆冻干试验因素的分析,得到了土豆的最佳冷冻干燥工艺。 相似文献
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通过电阻法测定了海蓬子的共晶点和共熔点,确定了海蓬子粉真空冷冻干燥的条件,冷冻产品呈黄绿色,有胡桃样清香味,产品的含水量为5.0%,维生素C的含量为182.3mg/100g。 相似文献
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真空冷冻干燥工艺中茶树菇共晶点共融点的测定 总被引:2,自引:0,他引:2
共晶点、共熔点是物料真空冷冻干燥工艺中两个重要的参数。应用差示扫描量热法测定茶树菇的共晶点和共熔点分别为为-13.66℃(菌柄)、-8.5℃(菌伞)和共熔点为7.12℃(菌柄)、4.67℃(菌伞),同时测定了茶树菇的部分玻璃化转变温度为-24.11℃。可为茶树菇真空冷冻干燥工艺的制定提供参考。 相似文献
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Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage 总被引:1,自引:0,他引:1
ABSTRACT: Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum 1941 and B. longum 536 were freeze-dried and capsules were manufactured. Five commercial probiotic capsule products were also tested. The capsules were stored at -18 °C, 4 °C, and 20 °C. Cell counts were enumerated using MRS-NNLP agar at 37 °C for 72 h under anaerobic conditions at 0, 1, 2, 5, and 8 mo (commercial capsules) and at 0, 1, 2, 5, 8, 11, 14, 17, and 20 mo (laboratory capsules). Storage at 20 °C showed the greatest decline in the viability of bifidobacteria, whereas that at -18 °C showed the least decrease. 相似文献
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True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures 总被引:2,自引:0,他引:2
Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm. 相似文献