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Study on vacuum freeze-drying technology of strawberry powder.

[In Chinese. / En chinois.]

Author(s) : YUAN S., MU J., XU L., et al.

Type of article: Article

Summary

The freeze-drying process for strawberry powder was studied and the freeze-drying curve for strawberry powder was obtained. The result shows that the optimum freeze-drying process for strawberry powder could be realized with a material thickness of plus or minus 12 mm, deepfreeze temperature of -25/-30°C, deepfreeze time of 2.5 h, drying room pressure of 40 Pa, temperature of vacuum sublimation drying of 80°C, and temperature of vacuum resolution drying of 60°C.

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Pages: 59-62

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2008-0962
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 28 - n. 117
  • Publication date: 2007/10

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