首页> 外文期刊>Journal of food process engineering >THE EFFECT OF DIFFERENT HEATING PATTERNS ON VACUUM FREEZE-DRYING OF LITCHI PULPjfpe_
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THE EFFECT OF DIFFERENT HEATING PATTERNS ON VACUUM FREEZE-DRYING OF LITCHI PULPjfpe_

机译:不同加热方式对荔枝浆真空冷冻干燥的影响_

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摘要

Three heating patterns, constant temperature, temperature programmed and programmedncooling process were applied to freeze-drying (FD) the litchi pulp in ordernto obtain the optimalFDheating technology.The results showthat the three patternsnall could be used to FD litchi pulp while the appearance was maintained well. Thendrying time of FD litchi pulp using programmed cooling process was the shortestnamong the three optimal heating patterns and the drying time was reduced by 15.8nand 11.6% comparing that of FD using constant temperature and temperature programmed.nHigher temperature can be applied at the early primary drying stagewhennthe temperature of litchi pulp is under the eutectic temperature and at secondaryndrying stage but should not be used at the later primary drying stage.
机译:采用三种加热方式,即恒温,程序升温和程序冷却方式对荔枝果肉进行冷冻干燥,以获得最佳的FD加热技术。结果表明,这三种方式均可以用于FD荔枝果肉,同时保持外观良好。 。在三种最佳加热方式中,FD荔枝果肉的程序设计干燥时间最短,与采用恒温和程序设定温度的FD相比,干燥时间减少了15.8n和11.6%.n可以在初次干燥初期采用较高的温度荔枝果肉的温度低于共晶温度且处于二次干燥阶段,但不应在随后的初级干燥阶段使用。

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