食品科学 ›› 2000, Vol. 21 ›› Issue (2): 41-43.
• 工艺技术 • 上一篇 下一篇
赵玉生,王云霞
出版日期:
发布日期:
ZHAO Yu-Sheng, WANG Yun-Xia
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摘要: 报导了不同干燥条件下,山楂脱水不存在恒速降速阶段的情况,并从理论上分析了几个变量对干燥速率的影响,探讨了干燥机理。
关键词: 山楂, 降速阶段, 干燥机理
Abstract: The drying rate was found halling non uniformly in the hawthorn dehydration process under different conditions. The effects of several variables on drying rate were analysed and the process machanism was investigated in principle.
Key words: Hawthorn Falling rate period Drying machanism
赵玉生, 王云霞. 山楂热风干燥工艺研究[J]. 食品科学, 2000, 21(2): 41-43.
ZHAO Yu-Sheng, WANG Yun-Xia. Study on heated Air Drying Technology of Hawthorn[J]. FOOD SCIENCE, 2000, 21(2): 41-43.
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