| 牡蛎冷冻干燥工艺的试验研究 |
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| 引用本文： | 杨志娟,章超桦,李敏. 牡蛎冷冻干燥工艺的试验研究[J]. 食品科技, 2004, 0(3): 58-60 |
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| 作者姓名： | 杨志娟 章超桦 李敏 |
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| 作者单位： | 湛江海洋大学,湛江·524025 |
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| 摘 要： | 通过对牡蛎冷冻干燥工艺过程的试验研究,确定牡蛎的共晶点温度和冷冻干燥的最佳操作条件,探讨了冻结速度、系统压力、加热温度对冻干速率的影响,加热温度不仅影响产品的品质,还影响冻干时间。
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| 关 键 词： | 牡蛎 冷冻干燥 工艺 |
| 文章编号： | 1005-9989(2004)03-0058-03 |
| 修稿时间： | 2003-11-14 |
Approach on the vacuum freeze-drying process of oyster |
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| YANG Zhi-juan ZHANG Chao-hua LI Min. Approach on the vacuum freeze-drying process of oyster[J]. Food Science and Technology, 2004, 0(3): 58-60 |
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| Authors: | YANG Zhi-juan ZHANG Chao-hua LI Min |
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| Abstract: | The freeze-drying process of oyster was researched and obtained the eutectic temperature, freeze-drying curve, the optimal operation condition. The effects of system pressure, heating temperature on the operation terms of oyster freeze-drying were determined. The heat temperature affects not only the quality of the production, but also the drying time. |
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| Keywords: | oyster freeze-drying process |
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