机构地区: 华南理工大学自动化科学与工程学院
出 处: 《饮料工业》 2002年第5期1-3,共3页
摘 要: 阐述了冷冻浓缩过程只引起有效成分的微量损失 ,能改善产品的口感 ;论述了冷冻浓缩工艺的选择原则。 It's stated that freeze concentration can improve the taste of beverage products, causing only trace loss of active components. The principle of selecting freeze concentration technologies is discussed. In addition, the technology of suspended ice crystallization freeze concentration is proved to be feasible in the production of some quality beverages.