节点文献
蕨菜真空干燥工艺研究
TECHNOLOGY FOR VACUUM DRYING OF PTERIDIUM AQUILINUM
【摘要】 选用 0 .0 2 5MPa ,0 .0 4MPa,0 .0 5MPa ,0 .0 6MPa 4种真空度 ,在 5 0℃ ,6 0℃ ,70℃ 3种温度下对鲜蕨菜进行脱水处理 ,测定不同干制工艺条件下不同时期蕨菜的重量 ,并进行复水比较试验。结果表明 :0 .0 5MPa ,6 0℃为蕨菜真空干制的最佳工艺条件 ,复水最佳条件为温度 80℃ ,时间 6 0min。
【Abstract】 Fresh Pteridium aquilinum was dehydrated with vacuum drying under 0.025,0.04,0.05 or 0.06 MPa at 50,60 or 75℃,and its weight was determined at different stages.A rehydration test was made for the dried P. aquilinum in various treatments.The results showed that the best vacuum drying technological condition was 0.05 MPa in combintion with 60℃ and the best rehydration condition was 80℃ for 60min.
- 【文献出处】 西南农业大学学报 ,Journal of Southwest Agricultural University , 编辑部邮箱 ,2001年01期
- 【分类号】S647;TS205.1
- 【被引频次】25
- 【下载频次】163