- 期刊
- OpenAccess
The Effect of Freeze-drying Conditions on Drying Rate and Rehydration Ratio of Dumplings
並列摘要
Freeze-dried dumplings can meet people’s requirements for food with nature, nutrition, safety, health and convenience and have a potential market prospect. However, high cost and poor rehydration properties limited its development. Aiming at reducing energy consumption and increasing the rehydration properties of freeze-dried dumplings, the effects of freeze-drying conditions, including pre-freezing temperatures, pre-freezing time, drying temperatures and drying time on the drying rate and rehydration ratio of dumplings were investigated in this study. The result shows that, in the process of freeze-drying dumplings, the optimal condition is that the fresh dumplings were firstly frozen for 3.5 h and secondly dried for 20 h in the sublimation drying process; finally the dumplings continued to be dried for 6 h for the secondary drying. Under this condition, the drying rate is 2.65%/h and the rehydration ratio is 1.99.
延伸閱讀
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