期刊论文

中文

现代食品科技

1673-9078

2006

22

3

90-92

10.3969/j.issn.1673-9078.2006.03.029

湖北省科技攻关计划重大项目（板栗加工及产业化）,编号2005AA205A02；

本校为第一机构

新鲜板栗仁热烫后切片，经真空干燥制得脱水板栗干产品。根据脱水后产品的性状，得出板栗真空干燥（真空度0．076MPa）的最佳工艺条件：温度80℃，时间2．5h。测定了干板栗片的含水量、总灰分和复水性能，绘制了最佳工艺条件下的干燥曲线和干燥速率曲线。

Chestnut kernel is pretreated by hot water before being sliced, and then dehydrated in vacuum drying system. According to the color and taste of the dehydrated product, the optimum drying conditions are as followed： temperature 80℃, vacuity 0.076 MPa, lime 2.5h. The moisture content, total ash and rehydration property of the product are tested. Under the resulted condition, drying and drying ...