草菇、菠萝的冷冻干燥过程及影响因素分析  

Freeze - Drying Process of Mushroom Pineapple and Analysis of Influence Factors

作　　者：温欣荣[1] 李小莹[2] 兰仁华[2] 梅慈云[2] 

机构地区：[1]嘉应大学 [2]华南理工大学化工学院,广州510641

出　　处：《广州化工》1998年第2期1-4,共4页GuangZhou Chemical Industry

摘　　要：从草菇、菠萝做冷冻干燥试验所得的冻干曲线和冻干时间,用分子运动论的观点分析了温度、压力等因素对冷冻干燥过程的影响.Freeze - drying Curves and time obtained from freeze - drying experiments of mushroom and pineapple are explained by molecular motion theory. The effects of freeze - drying process by temperature, pressure etc . are analyzed.

关 键 词：冷冻干燥 草菇 菠萝 干燥 食品 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]