机构地区: 西北农林科技大学食品科学与工程学院
出 处: 《西北农林科技大学学报(自然科学版)》 2003年第6期143-145,共3页
摘 要: 探讨了物料解吸时的表面最高温度、升华初始干燥仓压力和装料厚度3个因素对猕猴桃果浆冻干过程中Vc、叶绿素损失率和冻干时间的影响。结果表明,在试验范围内,物料解吸时的表面最高温度越高、升华初始干燥仓压力越大、装料厚度越厚,Vc、叶绿素损失率越大;物料解吸时的表面最高温度越高、升华初始干燥仓压力越大、装料厚度越薄,冻干时间越短。 The effect of three factors-the highest temperature of the pulp surface,air pressure of the chamber and thickness of pulp on the loss ratios of vitamin C and chlorophyll was explored.Based on three factors regression,the principals were discovered.They are:the loss ratios of vitamin C and chlorophyll became larger with the increase of temperature and air pressure and thickness ;the time elapsed was shorter with the increase of temperature and air pressure and with the decrease of thickness.