节点文献
微波-酸浸方法对板栗贮藏效果的优化研究
Study on Optimization of Microwave-Acid Solution of Chestnut Preservation
【摘要】 采用正交试验方法研究了微波-酸浸对板栗贮藏效果的影响。结果表明,微波-酸浸对常温下延长板栗贮藏期具有显著效果。板栗贮藏效果的优化条件为:酸溶液pH2.5、酸浸时间50min、酸浸料液比1∶1,微波处理温度50℃,微波处理时间20min。
【Abstract】 The influence of microwave-acid solution on the effect of chestnut preservation was researched by orthogonal experiment. The results showed that the influence of microwave-acid solution on the chestnut preservation was great. The optimum processing were: solution acidity 2.5, soaking time 50min, the ratio of material to acid liquid 1∶1, microwave processing temperature 50℃, microwave processing holding time 20min.
【关键词】 微波-酸法；
板栗贮藏；
效果优化；
【Key words】 Microwave-acid solution； chestnut preservation； optimization of effect；
【Key words】 Microwave-acid solution； chestnut preservation； optimization of effect；
- 【文献出处】 四川食品与发酵 ,Sichuan Food and Fermentation , 编辑部邮箱 ,2007年03期
- 【分类号】TS255.3
- 【被引频次】2
- 【下载频次】96