摘要
葡萄自然干制需要大约三至四周的时间，不同地区不同季节干制时间的长短还有差别。化学促干剂的处理可以大大缩短干制周期。如果将化学促干剂与微波处理相结合，然后再将葡萄进一步进行自然干制，可以进一步将葡萄干制速度提高近两倍。
Air drying of raisins requires 3-4 weeks, According to region and season, the drying time is different, and chemical-accelerate-drying-agent could curtail drying time considerly. Thmpson seedless dipped in chemical-accelercte-dring-agent were pretreated in microwave and dried by direct air drying. The drying rate will have increased two times.
出处
《食品科技》
CAS
北大核心
1998年第5期12-14,共3页
Food Science and Technology
关键词
葡萄干
葡萄
干制
无核白葡萄
微波预处理
raisins grapes air drying microware pretreatment chemical accelerate drying-agent.
