摘要
探讨了影响冻干食品复水性、色泽及微生物污染的因素 。
The paper investigates the factors that affect water- reabsorbing capacity,colour and bacterial infection of freeze- drying foodstuffs.Italso analyses how to modify the quality of freeze- drying foodstuffs.
出处
《淮海工学院学报（自然科学版）》
CAS
1998年第1期67-70,共4页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
关键词
真空冷冻干燥
食品
品质控制
冷冻干燥
freeze- drying in vacuum
quality control
water reabsorbing capacity
