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Key composition optimization of meat processed protein source by vacuum freeze-drying technology
المؤلفون المشاركون
Zhang, Qi
Wu, Xingzhuang
Giovanni, Vigna
Meng, Xianjun
Ma, Yan
المصدر
Saudi Journal of Biological Sciences
العدد
المجلد 25، العدد 4 (31 مايو/أيار 2018)، ص ص. 724-732، 9ص.
الناشر
تاريخ النشر
2018-05-31
دولة النشر
السعودية
عدد الصفحات
9
التخصصات الرئيسية
الملخص EN
Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technology in the field of drying technology is involved, it is also a method of the most complex drying equipment, the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development.
The freeze-drying process of Chinese style ham and western Germany fruit tree tenderloin is studied in this paper, their eutectic point, melting point and collapse temperature, freeze-drying curve and its heat and mass transfer characteristics are got, then the precool temperature and the highest limiting temperature of sublimation interface are determined.
The effect of system pressure on freeze-dried rate in freeze-drying process is discussed, and the method of regulating pressure circularly is determined.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ma, Yan& Wu, Xingzhuang& Giovanni, Vigna& Zhang, Qi& Meng, Xianjun. 2018. Key composition optimization of meat processed protein source by vacuum freeze-drying technology. Saudi Journal of Biological Sciences،Vol. 25, no. 4, pp.724-732.
https://search.emarefa.net/detail/BIM-838512
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ma, Yan…[et al.]. Key composition optimization of meat processed protein source by vacuum freeze-drying technology. Saudi Journal of Biological Sciences Vol. 25, no. 4 (May. 2018), pp.724-732.
https://search.emarefa.net/detail/BIM-838512
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ma, Yan& Wu, Xingzhuang& Giovanni, Vigna& Zhang, Qi& Meng, Xianjun. Key composition optimization of meat processed protein source by vacuum freeze-drying technology. Saudi Journal of Biological Sciences. 2018. Vol. 25, no. 4, pp.724-732.
https://search.emarefa.net/detail/BIM-838512
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 732
رقم السجل
BIM-838512
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
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