|
Abstract
|
Article Information:
Study on Freeze-drying Process of Dumpling Wrappers
Wanren Chen, Hua Li, Xingli Jiao and Xiang Gui
Corresponding Author: Hua Li
Submitted: December 26, 2014
Accepted: February 5, 2015
Published: June 10, 2015 |
Abstract:
|
The freeze-drying process of frozen dumpling wrappers is studied in this study. And the effects of drying time, drying temperature and the capacity of unit area in the freezing process on the drying rate and rehydration rate of freeze-drying dumpling wrappers are investigated. The result shows that, in the process of freeze-drying dumpling wrappers, the optimal condition is: drying time is 3 h, drying temperature is 45°C and the loadage of per unit area is 4.0 kg/m2.
Key words: Drying rate, dumplings, dumpling wrappers, rehydration rate, vacuum freeze-drying, ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Wanren Chen, Hua Li, Xingli Jiao and Xiang Gui, . Study on Freeze-drying Process of Dumpling Wrappers. Advance Journal of Food Science and Technology, (6): 440-445.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
