| 方便面油炸-微波混合干燥设备的设计思路 |
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| 引用本文： | 孔令会,孔浡.方便面油炸-微波混合干燥设备的设计思路[J].食品科技,2007,32(3):145-149. |
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| 作者姓名： | 孔令会 孔浡 |
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| 作者单位： | 1. 广东汇香源生物科技有限公司,广州,510665
2. 上海大学材料科学与工程学院,上海,200072 |
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| 摘 要： | 方便面含油量是企业、社会非常关心的问题,它关系到企业的效益和消费者的身体健康。从改进方便面的干燥脱水工艺入手,将现代微波技术与传统的油炸技术相结合,用油炸、微波混合干燥设备代替现用的完全油炸设备,是值得探讨的技术思路。
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| 关 键 词： | 方便面含油 混合干燥设备 设计 |
| 文章编号： | 1005-9989(2007)03-0145-05 |
| 修稿时间： | 2006年9月1日 |
Design thinking for deepfry & microwave mix dryness equipment in snack noodles |
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| KONG Ling-hui,KONG Bo.Design thinking for deepfry & microwave mix dryness equipment in snack noodles[J].Food Science and Technology,2007,32(3):145-149. |
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| Authors: | KONG Ling-hui KONG Bo |
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| Abstract: | The oil content of snack noodles is a very attentioned job in the company and public, it relates company benefit and consumer health. This paper talks form snack noodles dehydrate technique, it discuss the possibility as well as need for combining moden microwave technology and tradition deepfry technology, and by deepfry & microwave mix equipment to replace used completeness deepfry equipment, and point out the technology thinking of design mix equipment. |
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| Keywords: | oil content of snack noodles mix equipment design |
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