摘要
对食品真空冷冻干燥的过程参数进行讨论,论述了预冻 速率、预冻终点温度、加热方式和温度、干燥室真空度及 料盘装载量等参数优化的重要性,并对冻干食品的发展 趋势作了展望。
Some discussions are taken in detail in the article about the processing parameters of freeze-dried food, including the importance of optimizing the parameters of the pre-freezing speed, the end temperature of pre-freezing, way of heating and its temperature control, the vacuum degree of drying room and the loading amount of plate, and so on. Meanwhile, prospects are put forward for the development trend of freeze-dried food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期182-184,共3页
Science and Technology of Food Industry
基金
漳州市科学基金资助项目(编号Z03035)
关键词
食品
冻干
过程参数
优化
food
freeze -dried food
proceeding parameters
optimize
