苹果气流膨化前后质构变化研究  

作　　者：石启龙[1] 

机构地区：[1]山东理工大学轻工与农业工程学院,淄博255012

出　　处：《食品工业科技》2002年第1期27-28,共2页Science and Technology of Food Industry

摘　　要：探讨了苹果气流膨化前后主要营养素及细胞显微结构变化,结论如下:气流膨化干燥由于加工温度低、时间短,保留了苹果中绝大部分营养成分。与普通热风干燥相比,气流膨化干燥能够产生均匀的、显著的蜂窝状质地结构。This paper dis cus s es chang e of main nutrients and ultrastructure of apple chips before and after pneumatic -puffing drying .The results show that most nutrients are retained by pneumatic-puffing drying .Throug h ultrastructure analysis of product by puffing drying and that by hot air drying ,we can find out that sample treated by puffing drying sig nificantly enlarg e d the porous structure than those by hot air drying .

关 键 词：气流膨化 营养素 超微结构 苹果片 质构变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]