CAJ | 학술논문

以胡萝卜为研究对象，采用压差膨化技术，针对冻融处理对膨化效果的影响进行了研究，通过单因素试验、组合试验分别研究了冷冻温度、冷冻时间、融冻温度、融冻次数及其两者的协同作用对膨化效果的影响。试验结果表明：胡萝卜冻融处理参数为：冷冻温度-18℃，时间120 m in ，融冻温度（80±2）℃时融冻一次，产品的膨化效果较好。
이호라복위연구대상，채용압차팽화기술，침대동융처리대팽화효과적영향진행료연구，통과단인소시험、조합시험분별연구료냉동온도、냉동시간、융동온도、융동차수급기량자적협동작용대팽화효과적영향。시험결과표명：호라복동융처리삼수위：냉동온도-18℃，시간120 m in ，융동온도（80±2）℃시융동일차，산품적팽화효과교호。
A comprehensive study to evaluate the relative effect of freeze-thaw on puffed car-rot slices was conducted .Four factors ,including freezing temperature ,freezing time ,thawing temperature ,thawing frequency and the compound synergy were tested on carrot slices under the same puffing conditions .Among the tests ,the optimized parameters of freezing and tha-wing processing were at the freezing temperature of -18 ℃ for 120 minutes then at the tha-wing temperature of (80 ± 2) ℃ for once ,the puffed carrot slices showed the best results a-mong the test .