摘要
叙述了研究用微波能在真空、雾化（或膜化）的协同作用下，使液体糖浆粉末成型的干燥技术。研究内容主要包括微波场强、中等真空、雾化（或膜化）参数；糖液浓度、温度与产品水份、密度等诸因素的相互磨合。
This paper describes the research results of spray drying of liquid sugar with the cooperation of microwave, vacuum and atomization (film forming). The research was conducted mainly into the corrdination among reaction factors such as microwave field intensity, moderate vacuum, atomization(film forming) parametdr, syrup concentration, temperature and product density, product moisture.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第5期73-75,共3页
Science and Technology of Food Industry
基金
广东省自然科学基金
关键词
液体糖
微波
喷雾干燥
制糖工艺
liquid sugar
microwave
atomization
spray drying
