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Study on vacuum freeze-drying techniques used for green garlic.

[In Chinese. / En chinois.]

Author(s) : BAO J. Q., YANG Y. M.

Type of article: Article

Summary

Vacuum freeze-drying techniques used for green garlic were studied. The effects of vacuum, of the volume of material and of the speed of freezing on the quality of the finished product are discussed. For green garlic dried using vacuum freeze-drying, the yield is 10.55% and the rate of liquid turnover is 85%-87%.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2004-1986
  • Languages: Chinese
  • Source: Refrigeration - vol. 85 - n. 4
  • Publication date: 2003/12
  • Document available for consultation in the library of the IIR headquarters only.

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