獼猴桃切片真空冷凍干燥工藝參數(shù)優(yōu)化

doi:10.3969/j.issn.1000-1298.[year].[issue].[sequence]

首頁 > 過刊瀏覽>2007年第38卷第4期 >98-102. DOI:10.3969/j.issn.1000-1298.[year].[issue].[sequence]

獼猴桃切片真空冷凍干燥工藝參數(shù)優(yōu)化
DOI:
                        10.3969/j.issn.1000-1298.[year].4.[sequence]
                    
作者:
                        
                        
                    
作者單位:
作者簡介:
通訊作者:
中圖分類號:
基金項目:

Author:

Affiliation:

Fund Project:

摘要

圖/表

訪問統(tǒng)計

參考文獻

相似文獻

引證文獻

資源附件

文章評論

摘要:

通過三因素二次通用旋轉(zhuǎn)組合試驗設計，考察了預凍速率、干燥室壓力和加熱板溫度對真空冷凍干獼猴桃切片品質(zhì)的影響，得出了獼猴桃凍干切片品質(zhì)與各因素間的回歸模型。3個因素對獼猴桃凍干切片質(zhì)量的影響均極為顯著 (p＜0.01＝；影響主次順序為預凍速率、干燥室壓力、加熱板溫度。獼猴桃凍干切片的最優(yōu)生產(chǎn)工藝參數(shù)為預凍速率0.6℃/min，干燥室壓力73.6 Pa，加熱板溫度

Abstract:

40℃。 The effects of the factors of pre-freeze rate, dry chamber pressure and board temperature on quality of vacuum freeze-dry kiwifruit slice were investigated with three-factor second order general revolving combination design, and the regression model with high reliability was obtained between the quality of kiwifruit slice and the factors. The results showed that the three factors all had very significant influence on quality of kiwifruit slice (p＜0.01）. The influencing sequence from significant to common is pre-freeze rate, dry chamber pressure and board temperature. The optimally technical parameters are 0.6℃/min of pre-freeze rate, 73.6Pa of dry chamber pressure and 40℃ of board temperature.

參考文獻

相似文獻

引證文獻

引用本文

彭幫柱,岳田利,袁亞宏.獼猴桃切片真空冷凍干燥工藝參數(shù)優(yōu)化[J].農(nóng)業(yè)機械學報,2007,38(4):98-102.[J]. Transactions of the Chinese Society for Agricultural Machinery,2007,38(4):98-102.

復制

文章指標

點擊次數(shù):
下載次數(shù):
HTML閱讀次數(shù):
引用次數(shù):

歷史

收稿日期:
最后修改日期:
錄用日期:
在線發(fā)布日期:
出版日期:

亚洲一区欧美在线,日韩欧美视频免费观看,色戒的三场床戏分别是在几段,欧美日韩国产在线人成

期刊瀏覽

EI收錄結(jié)果

引用本文

分享

文章指標

歷史

文章二維碼