加工_包装和贮藏过程对冷冻干燥草莓的品质影响_李胜辉(国外英文资料).doc

加工_包装和贮藏过程对冷冻干燥草莓的品质影响_李胜辉(国外英文资料) 1 Oh 1: Zhang Ji 1 fried dish. Liu ah 1 dead bark sunburn this 1 plus dead ah B side edge wave hey, send 1 1 visas. Wu Hui Hui flying 1 degrees two side; 2222, Zhang Bin 1 hard 1 grilled fish dead dead and 1 officials sigh Yi Ye blink) Processing, packaging, and storage procedures for freezing Effect of drying quality of Strawberry [sand moon], moon eye, Xiao piece, moon, moon turtle Department of food science; Department of food science; Renmin University of China Li Shenghun, Jiang Xiao Mei school abstract Water adsorption isotherms of freeze drying grass curtain, is fixed by discontinuous side adsorption method. After freeze dried grass suddenly, its surface The temperature (from 20 C to 60.C) affects its moisture absorption, especially the water activity of the sample is lower than that of the sample. .4, is even more significant. In a dry strawberry For more than one year of storage, sensory analysis was performed every three months to determine changes in quality. Before drying, the grass was thin Grinding pretreatment and using lower processing temperature can improve the sensory quality of dry grass, while vacuum packaging can improve the dry grass every time Stability in storage Bow l words The freeze drying method, the key is to control the drying temperature and humidity, and found the strawberry freeze drying of. Its storage conditions are very sensitive. Ruth (Roos) was found in 1987, after freeze drying strawberry, its organizational structure Changes occurred in the near or below room temperature, was studied under various processing conditions, the adsorption isotherm curve of dehydration of strawberry. dew (Roos) and Keller (Karel) in 199. The speed of crystallization of carbohydrates was important in temperature Relation. The content of carbohydrate in strawberry is high in fresh strawberry, the content of soluble solids of up to 9.2% (Skrede, 1982). In the freeze-drying process, strawberry aroma changes and maint