低温真空油浴脱水果蔬脆片加工车间设计探讨  

Design of the Processing Plant for the Fruit-vegetable Chips Using Vacuum Oil-bath Dehydration Technology

作　　者：李瑞国 李洪亮 白云清 刘培勇 姜远亮 张宝旭 

机构地区：[1]山东省食品发酵工业研究设计院,济南250013

出　　处：《食品工业》2016年第9期140-144,共5页The Food Industry

摘　　要：阐述了低温真空油浴脱水果蔬脆片工艺流程、生产操作要点及主要设备选型,同时介绍了果蔬脆片车间平面布局方案、车间功能分区以及GMP在设计中的应用。Describe the production process, production operation main point and major equipment selection of the fi＇uit- vegetable chips using vacuum oil-bath dehydration technology. The characters of workshop layout program, workshop function zoning and the application of GMP in the design are discussed for the industry manufacture.

关 键 词：低温真空 油浴 果蔬脆片 工艺设计 车间布置 GMP 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]