摘要
真空冷冻干燥是集真空技术、冷冻及干燥技术为一体的食品加工方法。文中阐述了冻干机理与工艺,通过真空冻干与热风干燥产品品质的比较,阐明冻干食品的特殊性。最后,采用真空冷冻干燥技术进行冷冻干燥蕨菜加工的技术研究。
Vacuum freeze-drying, including the techniques of processing method. This paper elaborates the freeze-drying characteristics of freeze-drying products were presented on the b of freeze-drying products and that of air-drying products. Fin applied to freezing-dry fiddleheads. vacuum, freezing and drying, is a food mechanism and technology, and the asis of a comparison between the quality ally, vacuum freeze-drying method was
出处
《四川食品与发酵》
2005年第3期51-54,共4页
Sichuan Food and Fermentation
关键词
真空
冷冻
干燥
蕨菜
Vacuum
freezing
drying
fiddlehead
