CAJ | 학술논문

利用真空冷冻干燥技术对马蹄进行保鲜加工研究.利用电阻法测量了马蹄的共晶点和共熔点,采用L12（35）正交试验方法,研究了影响冻干产品质量和设备生产能力的主要参数,评定了冻干产品的含水量、外观、复水性等特性.实验结果表明,马蹄冻干的最佳工艺为：速冻温度-36℃,速冻时间20h,干燥升华时仓压（120±10）Pa;干燥解析时仓压（40±10）Pa,解析时的搁板温度50℃,干燥时间14h.
이용진공냉동간조기술대마제진행보선가공연구.이용전조법측량료마제적공정점화공용점,채용L12（35）정교시험방법,연구료영향동간산품질량화설비생산능력적주요삼수,평정료동간산품적함수량、외관、복수성등특성.실험결과표명,마제동간적최가공예위：속동온도-36℃,속동시간20h,간조승화시창압（120±10）Pa;간조해석시창압（40±10）Pa,해석시적각판온도50℃,간조시간14h.
Water Chestnut were stored and processed by Freeze-drying.Eutectic point and consolute point were measured by resistivity method.The main factors affecting the properties of freeze-drying product and production capacity of the equipment were studied using L12（35） orthogonal experiments.Water content of product,product form,rehydration character were evaluated.The optimal technics for freeze-drying Water Chestnut were following：deep freeze temperature-36℃,deep freeze time 20h,pressure of drying room while vacuum sublimation drying（120±10）Pa,pressure of drying room while vaccum resolution drying（40±10）Pa,shelf temperature while vacuum resolution drying 50℃,drying time 14h.