| 不同干燥方法对胡萝卜粉品质特性的影响 |
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| 引用本文： | 梁茂雨,陈怡平,高霞.不同干燥方法对胡萝卜粉品质特性的影响[J].食品科技,2007(12):70-72. |
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| 作者姓名： | 梁茂雨 陈怡平 高霞 |
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| 作者单位： | 1. 漯河市食品工业学校,漯河,462000
2. 郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 摘 要： | 通过对热风干燥、真空干燥、微波干燥及微波-真空干燥4种方法制的胡萝卜粉的粉体特性指标的分析及对比研究,对4种加工工艺生产的胡萝卜粉的品质特性进行了评价,微波-真空干燥制成胡萝卜粉不仅品质好,而且干燥时间短,是一种较好的胡萝卜粉制备方法。
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| 关 键 词： | 胡萝卜粉 干燥方法 品质特性 |
| 文章编号： | 1005-9989(2007)12-0070-03 |
| 修稿时间： | 2007年6月5日 |
Quality propertion of carrots powder drying by different drying methods |
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| LIANG Mao-yu,CHEN Yi-ping,GAO Xia.Quality propertion of carrots powder drying by different drying methods[J].Food Science and Technology,2007(12):70-72. |
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| Authors: | LIANG Mao-yu CHEN Yi-ping GAO Xia |
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| Abstract: | Carrot is processed into powder by hot wind drying, vacuum drying, microwave drying, microwave-vacuum drying. We analys the character of the powder, which is processed by the above mentioned four drying methods, and evalulate the quality of them. In conclusion, the microwave-vacuum drying is the better method. Because it can get better power quality and has shorter times for processing. |
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| Keywords: | carrot powder drying methods quality |
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