| 真空冷冻干燥毛竹笋的实验研究 |
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| 引用本文： | 徐艳阳,张慜,孙金才.真空冷冻干燥毛竹笋的实验研究[J].食品工业科技,2005(2):99-101. |
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| 作者姓名： | 徐艳阳 张慜 孙金才 |
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| 作者单位： | 1. 江南大学食品学院,无锡,214036
2. 海通食品集团有限公司,宁波,315300 |
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| 基金项目： | 国家级星火计划项目(2002EA701011)。 |
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| 摘 要： | 对毛竹笋进行了真空冷冻干燥的实验研究,测定了鲜笋 的共晶点和共融点,确定了较佳的真空冷冻干燥工艺,获 得了冻干曲线。
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| 关 键 词： | 真空冷冻干燥 毛竹笋 共晶点 共融点 |
| 文章编号： | 1002-0306(2005)02-0099-03 |
| 修稿时间： | 2004年5月21日 |
Study on vacuum freeze drying technology for moso bamboo shoot |
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| Xu Yanyang et al.Study on vacuum freeze drying technology for moso bamboo shoot[J].Science and Technology of Food Industry,2005(2):99-101. |
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| Authors: | Xu Yanyang |
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| Affiliation: | Xu Yanyang et al |
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| Abstract: | Moso bamboo shoots were dehydrated by vacuum freeze drying in this work. Co -crystallization and eutectic temperature of fresh bamboo shoot were determined by difference scanning calorimeter. Meanwhile, the optimum vacuum freeze drying technology and drying characteristics were obtained. |
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| Keywords: | vacuum freeze drying moso bamboo shoot co-crystallization point eutectic point |
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