真空冷冻与热风联合干燥草莓

Experimental Studies on Treatment of Strawberries by a Combination Drying of Vacuum Freeze and Hot-Airflow

DOI：10.3969/j.issn.1673-1689.2005.01.011

中文关键词: 联合干燥,真空冷冻干燥,热风干燥,草莓

英文关键词: combination drying,vacuum freeze drying,hot-air drying,strawberry

基金项目:慈溪市科技攻关项目(CN2003020)资助课题.

徐艳阳 张慜 孙金才 杜卫华 陈移平

江南大学食品学院 江苏无锡214036

(徐艳阳，张慜)

，海通食品集团有限公司 浙江宁波315300

(孙金才，杜卫华)

，海通食品集团有限公司 浙江宁波315300(陈移平)

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中文摘要:

应用真空冷冻干燥与热风干燥(FAD)联合的方式做不同转换点试验,将得到的产品分别与完全的热风干燥(AD)和真空冷冻干燥(FD)的产品比较总的能量消耗和物化特性,确定了 FAD联合干燥的方式和较佳转换点. FAD联合干燥的产品极大地改善了完全热风干燥草莓的品质,其质量较接近完全真空冷冻干燥的产品.

英文摘要:

Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate c

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