- 期刊
- OpenAccess
Study on Freeze-drying Process of Frozen Poached Meatballs
並列摘要
In this study, the technology of freeze-drying of poached meatballs was studied. Also, the effect of the pre-freezing time, drying temperature and the loadage of per unit on drying rate and rehydration ratio was investigated. the technological conditions of freeze-drying of poached meatballs and the parameters of the industrial process have been optimized by orthogonal tests. The results shows that the optimical conditions of freeze-drying poached meatballs are: pre-freezing temperature is -60°C, pre-freezing time is 4 h, drying temperature is 45°C and the loadage of per unit is 320 kg/m^2.
延伸閱讀
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