学术
国际标准刊号：ISSN -1
国内统一刊号：CN 14-1336/TS
摘 要:
对胡萝卜片的微波干燥工艺条件进行了初步研究，通过单因素及正交试验探讨了不同微波处理对胡萝卜片的失水率、感官品质、复水性等的影响，得到了微波干燥胡萝卜片的最佳工艺条件。[著者文摘]
文章出处:
《食品工程》-2007年4期 -34-38页
Food Engineering
栏目信息:
分 类 号:
[参考文献]
Optimization of the microwave drying processing condition of carrot slices
Li Zhao-di Zhao Hai-xia Deng Hong Fan Xue-ceng （Department of food engineering,Shaanxi normal university, Xi＇an 710062,China）
Abstract:
The microwave drying condition of carrot slices have been studied. The influences of different micro-wave drying condition to dehydrated ratio of carrot slices, organoleptic quality and hygroscopicity were discussed through single factor and orthogonal experiments and the optimal processing condition was obtained.[著者文摘]
Key words:
Carrot Micro-wave drying Processingcondition
收稿日期: 2007-05-15
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