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《Modern Food Science and Technology》 2010-04
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Effects of Hot-air and Microwave Pre-processing on Vacuum Freeze-dried Carrot

LIN Ping1, ZHU Hai-xiang1, LI Yuan-zhi1, LI Ting1, ZHANG Bin2, NAN Ji1, CAI Guo-fu3 (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China) (2.Department of Biology, Hanshang Normol College, Chaozhou 521041, China) (3.Huizhou Sijixian Green Food Co., Ltd., Huizhou 516000, China)  
The sensory qualities of vacuum freeze-dried carrot with hot-air pre-dehydration or microwave pre-dehydration were studied. Results showed that the optimum hot-air pre-dehydration conditions were as follows: temperature 50 ℃ and time 1h, under which the time for vacuum freeze-drying of carrot was lower by 2 days. And the optimum microwave pre-dehydration conditions were microwave power 800 W and treatment time 50 s, under which 3 h of vacuum freeze-drying time was saved. And the energy was 20% lower than that without pretreatment.
【Fund】: 2008年省部产学研项目资助(2008B080502012)
【CateGory Index】: TS255.52
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