干制品

同时经预处理的山楂能有效提高山楂干制品的感官质量和VC保存率。

Simultaneously , pretreated hawthorn could effectively increase hawthorn products of Vc conservation rate and sensory quality .

牛肉干制品在水分活度（Aw）0.4～0.5范围内非酶褐变最快；

When Aw of dried beef products is in a range of 0.4 ~ 0.5 , NEB is the strongest ;

辐照剂量、热风温度、切片厚度三因素对脱水速率和干制品的外观质量、VC含量、复水比等四指标大都呈显著影响。

The three factors of irradiation dosage , hot-air temperature , and initial slice thickness significantly affected the four indexes of appearance quality , VC content , dehydration rate and rehydration rate .

结果表明：龙眼肉采用气调干制，可显著提高干制品的Vc保存率和还原糖质量分数；

The effect of controlled atmosphere drying ( CAD ) on the drying rate and product quality was analyzed . The results showed that CAD improved the VC and reducing sugar contents in the dried products significantly .

应用真空浸渍和真空低温干燥技术对鲜猕猴桃进行加工，可获得保持原有色泽、口感，酸甜适宜、Vc含量分别高达560mg/100g和468mg/100g的干制品和果脯。

Several high quality convenience foods of preserved actinidia chinensis have been processed by vacuum infusing and vacuum dehydrating at lower temperature . The products keep its original colour , high vitamin C ( 560-468mg / 100g ), appropriate sugar content and acidity .

结果表明：采用N2或CO2进行气体调节，降低干燥过程气体的O2含量，可明显提高蔬菜干制品叶绿素含量和降低干制过程维生素C质量分数的损失。

The results showed that under various temperatures and decreasing O_2 content in the drying media , in which N_2 and CO_2 were used as drying media to replace partial air , the chlorophyll content and mass fraction of vitamin C of the vegetables were improved .

在所测干制品中鱿鱼丝甲醛含量普遍很高，最高可达145.67mg/kg。

The content in squid thread is very high and the maximal can reach 145.67mg/kg .

采用幂函数拟合干制品VC损失率与氧气含量关系，采用指数函数拟合干制品叶绿素与氧气含量关系，经回归分析表明相关关系显著。

The relationship between loss rate of vitamine C and oxygen content in dry processing was fitted by power function . The relationship between chlorophyll content of dried balsam pear and oxygen content in drying was fitted by exponential function . Their effectiveness was certificated by regression analysis .

通过L16（44）正交试验设计，确定热风干燥法生产苹果（非油炸）干制品工艺的最佳护色条件。

Adopting the orthogonal test of L16 ( 44 ), it obtained the best browning-resisting technics in the production of unfried dry apple by the technology of hot air dryness .

热风与微波组合干燥的热风温度、热风干燥后物料的含水率和微波功率分别为65℃、50%和170W时，干制品具有理想的感官质量和复水性，其复水比为6.02。

The carrots dried by combined hot-air and microwave drying had a high rehydration with rehydration ratio of 6.02 and quality at hot-air temperature of 65 ℃, the moisture content of the hot-air dried carrot was 50 % and microwave power was 170 W.

调味扇贝半干制品适宜水分含量的研究

Studies on appropriate water content in seasoned semi moist scallop

气调干制对龙眼肉干燥速度及干制品品质的影响

Effects of Controlled Atmosphere Drying on Longan Fruit Drying Rate and Product Quality

鱿鱼丝干制品脂肪酸的研究

Study on the fatty acid of dried squid slices

大蒜冻干制品品质特性研究

Studies on the Properties of Freeze-drying Product of Garlic

鱿鱼热泵&热风联合干燥及其干制品贮藏研究

Study on the Heat-pump and Hot Air Combined Drying and Conservation of Squid

几种预处理方法对甜椒干制品产量及质量的影响

The Effect of Several Pretreatment Means on the Production and Quality of Drying Green

水份活度对水产干制品贮藏期的影响

An Impact of Water Activity on the Storage Period of the Dried Fish Products

本文研究了大蒜冻干制品的品质特性。

In this paper , the properties of freeze-drying product of garlic are studied .

山梨酸对防止水产干制品霉变的研究

Studies on the Sorbic Acid to Pre (?) ent Dried Fishery Products from Mould Development

为鲍鱼的干制品。

For abalone and dried products .

蔬菜气调脱水方法及其对苦瓜片干制品的品质效应

Method of controlled atmosphere drying for vegetable and its effect on the quality of dehydrated product

翡翠贻贝调味干制品的试制

Trial production of dried flavour mussels

通过对苹果、山楂鲜果及其干制品的糖、酸含量变化的分析，发现苹果和山楂果实经脱水干制后，总糖、总酸含量都有明显提高，不同糖的种类其变化规律不一致。

The content of sugar and acid in apple and hawthorn before and after dehydration was determined .

本研究还比较了新鲜原料和干制品粗多糖的变化、干制品的复水性及色泽等质量指标。

Besides , the product quality on the change of polysaccharide , the ratio-rehydration and the color were studied .

波纹巴非蛤经过调味、浸渍和干燥制得的调味干制品具有色香味俱佳、营养丰富的特点。

Dried Paphia undulata muscles made by way of seasoning , steeping and drying have better flavor and rich nutrition .

方法研究冻干制品萎缩现象产生的原因，通过运用正交试验法摸索出最佳工艺处方和冻干曲线。

Methods The reason of bad production was analyzed , and the best procedure and freezing curve were determined by orthogonal experiments .

采用正交试验和现代干燥技术，研究了蕨菜冻干制品的加工工艺及其加工过程中的护色技术。

The processing technology of the Freeze-Drying product of Pteridium aquilinum and the color-protecting technique in the course of processing were studied with orthogonal experiment and modern drying technique .

对用热风干燥、微波干燥及热风和微波组合干燥3种干燥方法获得的胡萝卜干制品进行了复水试验，分析了不同干燥方法及不同参数组合对胡萝卜干制品复水性和感官品质的影响。

Effects of different drying methods on rehydration and quality of dried carrots and rehydration of the carrots dried by hot-air , microwave and the combined hot-air and microwave were studied .

马铃薯干制品因其营养丰富、体积小、重量轻便于运输，携带和贮藏方便，越来越受到人们的欢迎。

Dry products of potatoes become more and more popular because they have good nutrition , and small volume , light weight , easy for transportation and convenient for carrying and storage .

本文探讨了高水分扇贝调味干制品的保质栅栏模式，着重对各栅栏因子的强度进行了选择。

This paper dealt with we dealt with the Hurdle Model needed for the quality of the product and put emphasis on the process to select the strength of each Hurdle factor .