土豆冷冻干燥工艺的试验研究  

Study on Freeze-drying Technology for Potato

作　　者：程远霞[1] 陈素芝 朱文学[3] 谢秀英[3] 

机构地区：[1]淮海工学院食品系,江苏连云港222005 [2]山东桓台华齐粮机有限公司,山东淄博256400 [3]洛阳工学院机械设计系,河南洛阳471039

出　　处：《食品科学》2005年第3期113-116,共4页Food Science

基　　金：机械工业部基金项目(97251112)

摘　　要：本文对土豆冷冻干燥过程进行了深入研究,测得了土豆的共晶点和共熔点,对土豆的预处理工艺进行了试验研究,通过对土豆冻干试验因素的分析,得到了土豆的最佳冷冻干燥工艺。Freeze-drying process of potato was studied, co-crystal and eutectic temperatures were measured and pre-treatment technology of potato was experimented. The optimum freeze-drying process of potato was obtained according to analyzing freeze-drying experimental factors.

关 键 词：土豆 冷冻干燥 共晶点 共熔点 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]