摘要
对热喷膨化食用骨粉加工工艺进行了研究,确定骨粉热喷膨化的最佳工艺参数为:热喷膨化前物料的水分含量为25%、热喷膨化时的压力为0.7MPa、保温时间为7min。
The processing technique of thermal spray puffing edible bone meal was studied in this articte. The optimum process parameter was as follows： the moisture content of material before thermal spray was 25%, thermal spray pressure 0.7 MPa, and incubated for 7 min.
出处
《肉类工业》
2012年第8期5-7,共3页
Meat Industry
关键词
食用骨粉
热喷膨化
加工工艺
edible bone meal, thermal spray puffing, processing technique
