不同干燥方法对胡萝卜粉品质特性的影响  

Quality propertion of carrots powder drying by different drying methods

作　　者：梁茂雨 陈怡平[2] 高霞[2] 

机构地区：[1]漯河市食品工业学校,漯河462000 [2]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2007年第12期70-72,共3页Food Science and Technology

摘　　要：通过对热风干燥、真空干燥、微波干燥及微波-真空干燥4种方法制的胡萝卜粉的粉体特性指标的分析及对比研究,对4种加工工艺生产的胡萝卜粉的品质特性进行了评价,微波-真空干燥制成胡萝卜粉不仅品质好,而且干燥时间短,是一种较好的胡萝卜粉制备方法。Carrot is processed into powder by hot wind drying, vacuum drying, microwave drying, microwavevacuum drying. We analys the character of the powder, which is processed by the above mentioned four drying methods, and evalulate the quality of them. In conclusion, the microwave-vacuum drying is the better method. Because it can get better power quality and has shorter times for processing.

关 键 词：胡萝卜粉 干燥方法 品质特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]