| 大白菜的富铬和真空冷冻干燥研究 |
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| 引用本文： | 张慜,曹平.大白菜的富铬和真空冷冻干燥研究[J].冷饮与速冻食品工业,2001,7(1):6-7,13. |
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| 作者姓名： | 张慜 曹平 |
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| 作者单位： | 1. 无锡轻工大学食品学院,
2. 北京航天医学工程研究所, |
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| 基金项目： | 瑞典国际科学基金项目 (IFS) !(E/ 2 467-2F) |
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| 摘 要： | 采用产前喷淋富铬和产后泡制客铬进行大白菜对铬的吸收研究，获得了可用于实际生产的铬富集率较高的客铬浓度范围，在此基础上，进行了富铬大白菜的真空冷冻干燥的试验研究，获得了实用的冻干工艺参数。
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| 关 键 词： | 大白菜 富铬 真空冷冻干燥 吸收 富集率 |
| 文章编号： | 1007-0818(2001)01-0006-03 |
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| Abstract.AAAAAAAAAA[J].Beverage & Fast Frozen Food Industry,2001,7(1):6-7,13. |
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| Authors: | Abstract |
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| Abstract: | Chinese cabbage has low absorption on Chromium(Cr) enrichment when a Cr-spraying method was used before the harvest. For increasing the absorption of Cr in Chinese cabbage, a pickled technique was introduced and found to be effective in the absorptive ability. Some Cr-concentration ranges have been obtained for possible practice. On the base of the above research,the vaccum drying tests were carried out. The practical parameters were obtained. |
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