| 真空冷冻干燥草莓多孔性的研究 |
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| 引用本文： | 俞骏,雷桥,徐莲.真空冷冻干燥草莓多孔性的研究[J].保鲜与加工,2007,7(1):26-28. |
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| 作者姓名： | 俞骏 雷桥 徐莲 |
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| 作者单位： | 上海水产大学食品学院,上海,200090;上海水产大学食品学院,上海,200090;上海水产大学食品学院,上海,200090 |
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| 摘 要： | 采用电阻测定法,测定草莓的共晶点温度,并采用两种冻结方式对草莓进行真空冷冻干燥.试验研究了冻干过程中草莓的温度、质量动态变化及冻干制品的微观结构.结果表明,快速冻结能更好地保持草莓的细胞组织特性.
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| 关 键 词： | 草莓 共晶点 冻结速度 真空冷冻干燥 多孔性 |
| 文章编号： | 23615688 |
| 修稿时间： | 11 21 2006 12:00AM |
Study on Porosity of Vacuum Freeze Dried Strawberry |
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| YU Jun,LEI Qiao,XU Lian.Study on Porosity of Vacuum Freeze Dried Strawberry[J].Storage & Process,2007,7(1):26-28. |
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| Authors: | YU Jun LEI Qiao XU Lian |
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| Institution: | SHanghai Fisheries University, SHanghai 200090, China |
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| Abstract: | The temperature of(eutectic)point of strawberry is measured with the method of resistance.Strawberry is dried with vacuum freezing under two different conditions of freezing.The dynamic changes of temperature and weight of strawberry during the process of freeze drying are studied.The micro-structures of strawberry is also observed.The results indicated that the tissues of strawberry can be maintained better by means of fast freezing. |
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| Keywords: | strawberry temperature of(eutectic)point freezing rate vacuum freeze-drying porosity |
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