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《Farm Products Processing》 2015-05
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The Influence of Microwave Drying Characteristics of Ginger Whole Powder

LIU Shaojun;WU Jianmin;FAN Zixuan;CAO Jun;College of Food Sciense and Technology,Heibei Normal University;Qinhuangdao Food Cosmetics Inspection Team;  
This experiment studies the microwave drying effect of the ginger whole powder characteristics,discusses the effect of the dry technology to the powder rate of the ginger whole powder,the sensory quality of the ginger whole powde,the bulk density of the ginger whole powder and the hydratability of the ginger whole powde. Results show that under 480 W microwave drying after 20 min to crush under and sieve get the quality of the ginger whole powder is optimal, the characteristics is better,the bulk density is the lowest and the hydratability is the best.
【Fund】: 河北省科技支撑计划项目生姜功能食品开发及综合利用(11221002D)
【CateGory Index】: TS264
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