【摘要】 本文剖析了目前水果罐头行业中普遍采用的果肉湿法除气工艺中存在的问题。叙述了干法除气的原理、方法及其能够保持果肉风味、高效节能等优点。在试验的基础上提出了干法除气时抽空液宜用空温(秋夏季温度20℃—28℃),真空度为-600(mm-Hg 柱),真空度维持时间据料块大小和温度高低控制在3—8分钟之间,浸泡时间控制在8—15分钟的工艺规范。更多还原

【Abstract】 This paper analyses the problem on wet de-air process from sarcocarp,which is always used in fruit canning industry now.The test demonstrated the rationality of the technical principle of the dry de-air from caro.And the technique also showed the advantages with keeping both thecaroro gusto and high efficiency.It also saved energy.when in the dry de-air process,the room-temperature must be kept between 20℃ and 28℃ in summer or in autumn,vacuum-600mm-Hg in 3-8 minutes according to the taro size,immersed the caor in 8-15 minutes.更多还原