|本期目录/Table of Contents|

[1]贾文婷,杨慧,吴洪斌,等.不同预处理方式对新疆地区哈密瓜变温压差膨化干燥的影响[J].江苏农业科学,2016,44(04):338-340.
　Jia Wenting,et al.Effect of different pretreatments on explosion puffing and drying of hami-melon under variable temperature and pressure difference in Xinjiang area[J].Jiangsu Agricultural Sciences,2016,44(04):338-340.
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不同预处理方式对新疆地区哈密瓜
变温压差膨化干燥的影响(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第44卷
期数:
2016年04期
页码:
338-340
栏目:
加工与检测
出版日期:
2016-04-25

文章信息/Info

Title:
Effect of different pretreatments on explosion puffing and drying of hami-melon under variable temperature and pressure difference in Xinjiang area
作者:
贾文婷;  杨慧;  吴洪斌;  吴宏;  金新文
新疆农垦科学院农产品加工研究所/新疆农垦科学院农产品加工重点实验室，新疆石河子 832000
Author(s):
Jia Wenting; et al
关键词:
预处理; 新疆地区; 哈密瓜; 变温压差; 膨化度; 色泽; 脆度; 影响
Keywords:
-
分类号:
S652.109；TS255.3
DOI:
-
文献标志码:
A
摘要:
研究漂烫、柠檬酸浸渍、NaCl浸渍3种不同预处理方式对新疆地区哈密瓜变温压差膨化干燥产品含水率、膨化度、色泽、硬度和脆度的影响。结果表明：采用60 s热烫预处理有利于膨化产品含水率的降低，同时保持产品的色泽；2.5%柠檬酸预处理能使产品保持较好的膨化度和脆度，但产品色泽降低；使用2%NaCl渗透液对产品颜色保持有显著作用，同时能保持较好的脆度。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2015-03-10
基金项目：新疆农垦科学院引导计划(编号：71YYD201408)；新疆生产建设兵团科技支疆项目(编号：2013AB020)。
作者简介：贾文婷(1987—)，女，新疆石河子人，硕士，助理研究员，主要从事农产品加工与贮藏研究。E-mail：4947637@qq.com。
通信作者：金新文，硕士，副研究员，主要从事农产品加工与贮藏研究。E-mail：njs701022@163.com。
更新日期/Last Update: 2016-04-25