冻融对胡萝卜压差膨化效果的影响  

Effect of freeze-thaw on puffed carrot slices

作　　者：卢亚婷[1,2] 罗仓学[1] 史超[3] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021 [3]空军工程大学,陕西西安710051

出　　处：《陕西科技大学学报（自然科学版）》2014年第3期115-118,共4页Journal of Shaanxi University of Science & Technology

基　　金：咸阳市科技计划项目(2012K06-08)

摘　　要：以胡萝卜为研究对象,采用压差膨化技术,针对冻融处理对膨化效果的影响进行了研究,通过单因素试验、组合试验分别研究了冷冻温度、冷冻时间、融冻温度、融冻次数及其两者的协同作用对膨化效果的影响.试验结果表明:胡萝卜冻融处理参数为:冷冻温度-18℃,时间120min,融冻温度(80±2)℃时融冻一次,产品的膨化效果较好.A comprehensive study to evaluate the relative effect of freeze-thaw on puffed car- rot slices was conducted. Four factors,including freezing temperature, freezing time, thawing temperature, thawing frequency and the compound synergy were tested on carrot slices under the same puffing conditions. Among the tests, the optimized parameters of freezing and tha- wing processing were at the freezing temperature of -18℃ for 120 minutes then at the tha- wing temperature of （80±2） ℃ for once,the puffed carrot slices showed the best results a- mong the test.

关 键 词：胡萝卜脆片 冻融 压差膨化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]