摘要
本文采用真空冷冻干燥技术,探讨了搁板温度、物料重量对芫荽冻干时间、品质及设备生产能力的影响。试验结果表明,搁板设置温度每提高10℃,冻干时间缩短15.68%以上,但温度过高芫荽风味下降,出现干草味;芫荽每增加100g/层,冻干时间延长2.5～3h左右。在温度40℃、芫荽重量400g/层条件下冷冻干燥,冻干时间为12.5h,产品质量优于单纯的真空干燥样品;复水后与新鲜芫荽相对较为接近。
The effects of plate temperature and coriander weight of freeze-drying on lyophilizing time, sample quality andproductive forces were investigated.Lyophilizing time decreased 15.68% as the plate temperature increased 10℃;however,coriander got the hay flavour when the temperature was over high. Lyophilizing time increased 2.5～3h as coriander weightincreased 100g per layer.Lyophilizing time required 12.5h at a plate temperature of 40℃with coriander weight of 400g per layer.The quality of the lyopilized sample was superior to that of the vacuum dried sample, the former after redehydrating was closeto the fresh sample.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期182-185,共4页
Food Science
