摘要
介绍了真空冷冻干燥技术和超微粉碎技术联合使用,制得冻干柿子超微粉的工艺流程和技术要点。柿子最佳冻干工艺条件是:物料粒度5mm,物料厚度10￣15mm,预冻结温度-20￣-25℃,预冻速率0.03￣0.05h/mm,干燥仓真空度20Pa以下,加热板温度25℃,冷阱温度-35℃。得到的冻干柿子超微粉平均直径8.82μm,比表面积0.95m2/mL。
To introduce the process and technologic sum of making freezed dry persimmon＇s superfine grinder by using the vacuum freeze drying technology with the technology of superfine gronding process. The best condition of freezed dry persimmon is： density：5mm, thickness： 10～15mm, the expect freezing temperature： -20～-25℃, the expect freezing velocity： 0.03～0.05h/mm, dry room vacual degree： below 20pa, heating board temperature： 25℃, cooling well temperature： -35℃, the average diameter of freezed dry persimmon＇s superfine grinder is 8.82μm, and the magnitude is 0.95m^2/mL.
出处
《食品科技》
CAS
北大核心
2006年第9期74-76,共3页
Food Science and Technology
基金
陕西教育厅科研计划项目(04JK149)
陕西教育学院科研基金项目(04KJ033)
关键词
真空冷冻干燥
超微粉碎
超微粉
vacuum freeze drying
superfine grinding process
superfine grinding
