香葱冻干过程中影响因素的研究  

Study on Affecting Factors in Freeze-drying Process of Aromatic Shallot

作　　者：戴飞[1] 姜梅[1] 陈海燕[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《江西农业学报》2008年第4期81-82,102,共3页Acta Agriculturae Jiangxi

摘　　要：对新鲜香葱不同的真空冷冻干燥条件进行了对比实验研究,得到香葱真空冷冻干燥的最佳工艺条件:升华干燥温度90℃、解析温度40℃、压强50 Pa。To observe the effect of different factors in freeze- drying process on aromatic shallot and obtain a preferable freeze- drying method of aromatic shallot, in this article, different conditions of this experiment were compared. The preferable freeze - drying condition was ： sublimation temperature 90℃, desorption temperature 40℃, and pressure 50 Pa.

关 键 词：香葱 真空冷冻干燥 VC保存率 叶绿素保存率 复水率 

分 类 号：S633.9[农业科学—蔬菜学]