食品科学 ›› 1998, Vol. 19 ›› Issue (8): 26-29.
• 食品科学 • 上一篇 下一篇
吴继红, 张欣, 葛毅强, 蔡同一
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WU Ji-Hong, ZHANG Xin, GE Yi-Qiang, CAI Tong-Yi
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摘要: 特征远红外装置是一种具有在50℃温度下工作的新型的脱水设备。本实验是利用此装置对大葱、菠菜、香菜、黄瓜、胡萝卜、苹果、梨、葡萄、哈蜜瓜等9种果蔬进行脱水干燥并研究其干燥特点。
关键词: 特征远红外, 干燥, 果蔬
Abstract: Characteristic Far Red-Ray"device is a kind of new equipment of dehydration whose drying temperature is about 50 degrees centigrade. The experiment has utilized the equipment to dry some kind of fruits and vegetables, so as to study its characteristics of drying.
Key words: Characteristic Far Red-Ray Drying Fruit and Vegetable
吴继红, 张欣, 葛毅强, 蔡同一. 特征远红外技术用于果蔬干制的研究[J]. 食品科学, 1998, 19(8): 26-29.
WU Ji-Hong, ZHANG Xin, GE Yi-Qiang, CAI Tong-Yi. [J]. FOOD SCIENCE, 1998, 19(8): 26-29.
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