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不同干燥方式对真空含浸的影响
  • ISSN号：1673-1689
  • 期刊名称：食品与生物技术学报
  • 时间：0
  • 页码：38-42
  • 语言：中文
  • 分类：TS205.9[轻工技术与工程—食品科学;轻工技术与工程—食品科学与工程]
  • 作者机构：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122, [2]浙江海通食品有限公司,浙江慈溪315300
  • 相关基金：国家自然科学基金项目（20776062）.
  • 相关项目：调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
作者： 张慜|高乐怡|孙金才|安建申|
关键词： 胡萝卜, 微波干燥, 热风干燥, 真空含浸, carrot, microwave drying, hot-air drying, vacuum impregnation
中文摘要：

果蔬真空含浸是一种低温下将外部功能性液体含浸到果蔬组织内部的调理方法，具有加工时间短，提高功能性等优点。国内外报道研究果蔬真空含浸多采用鲜样含浸，含浸量较少。作者采用先预干燥，再真空含浸的方法，在胡萝卜片中含浸蔗糖一乳酸钙溶液，显著提高了功能性成分的含浸量；并比较了不同的干燥方式对真空含浸量的影响和对营养物质流失的影响，发现微波干燥的效果优于热风干燥。

英文摘要：

Vacuum impregnation is a kind of technology to impregnate functional factors into fruits and vegetables in short time under low temperature. In this manuscript, the injection rate and the functional components was prominently enhanced by employing a pre-dry process before vacuum impregnation during a sucrose-calcium lactate impregnation carrot. Furthermore, it was found that the microwave pre-drying was better than that of the hot-air pre-drying, both in the mass of vacuum impregnation and in the loss of nutrients.

同期刊论文项目
调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
期刊论文 40 会议论文 5 获奖 4 著作 1
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期刊信息
  • 《食品与生物技术学报》
  • 中国科技核心期刊
  • 主管单位:中华人民共和国教育部
  • 主办单位:江南大学
  • 主编：金征宇
  • 地址：江苏无锡蠡湖大道1800号江南大学蠡湖校区
  • 邮编：214122
  • 邮箱：zzs@jiangnan.edu.cn spyswjs@163.com
  • 电话：0510-85913526
  • 国际标准刊号：ISSN：1673-1689
  • 国内统一刊号：ISSN：32-1751/TS
  • 邮发代号:28-79
  • 获奖情况:
  • 全国轻工类中文核心期刊,全国食品工业类中文核心期刊,江苏省优秀期刊
  • 国内外数据库收录:
  • 美国化学文摘（网络版）,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊（2008版）,中国北大核心期刊（2011版）,中国北大核心期刊（2014版）,英国食品科技文摘
  • 被引量:9171