摘要
选用０．０２５ ＭＰａ，０．０４ ＭＰａ，０．０５ ＭＰａ，０．０６ ＭＰａ四种真空度，在４５℃，６０℃，７５℃三种温度下对洋葱进行脱水处理，测定不同干制工艺条件下不同时期洋葱的重量，并进行复水比较试验．结果表明： ０． ０５ ＭＰａ、６０℃为洋葱真空干燥的最佳工艺条件．
Onion was treated by using vacuum drying under 0.025 MPa, 0.04 MPa, 0.05 MPa, 0.06MPa vacuum degree and 45 ℃,60℃,75℃ temperature, levels of fresh and dried onion were determined about weight. And rehydration tests were respectively done. The results show that the best vacuum drying technological condition is 0.05 MPa,60℃.
出处
《昆明理工大学学报（理工版）》
2001年第2期73-76,共4页
Journal of Kunming University of Science and Technology(Natural Science Edition)
关键词
洋葱
真空干燥
工艺条件
脱水
Onion
vacuum drying
technological condition
