摘要
采用二次正交旋转组合试验方法,探讨了包括操作温度、停滞时间、预干燥处理后苹果片的含水量等参数对产品质量的影响规律,并进行进一步筛选,提出了膨化参数的最适组合。
The effect of temperature dwell time and pre-drying water content on puffing degree and VC loss was studied by using quadratic cross rotary design method.Further optimization technique method was used to determine the parameters of high quality low VC loss.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第12期32-34,共3页
Food Science
