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moncler jackets sale Banana Fruit freeze-dried Opt

 
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PostWysłany: Wto 1:22, 18 Sty 2011    Temat postu: moncler jackets sale Banana Fruit freeze-dried Opt

Banana Fruit freeze-dried Optimization of process parameters


Good results. 3.2 materials in banana and other nutrients vitamin C in the non-absolute anaerobic condition, the higher the temperature, the faster decomposition: but the temperature is too low, drying time is too long, will also increase vitamin C and other nutrients, damage, therefore , heating temperature should be controlled at a suitable temperature, to ensure nutrients are not compromised. The results showed that the heating plate temperature by 45 ~ C than the preservation of vitamin C 40 * (2 and 50 ~ C treatment,[link widoczny dla zalogowanych], indicating that the optimum temperature of heating plate is 45 ℃. 3.3 freeze-drying process on the technical aspects of the banana , including the construction of strong [131 that the vacuum freeze-dried large impact on the freeze-drying process, they 6mm thick banana slices for the materials, and other parameters of vacuum obtained 0.2x (equivalent to 26.7Pa ) ~ lO.3x (equivalent 30.OPa),[link widoczny dla zalogowanych], respectively, under the pressure of 520min and 620min need to complete the freeze-drying process. The test results not only consistent with,[link widoczny dla zalogowanych], and the yield and quality through comprehensive analysis of optimum vacuum conditions. on the material thickness of the selection, including that the drying time and strong build with thinning the thickness is reduced, and the results of this study show that, if only from the point of drying time in line with its basic,[link widoczny dla zalogowanych], but the yield per unit of time is not on the thinner the higher yield, It has a suitable thickness. 3.4 At present, freeze-dried banana chips on the evaluation of product quality indicators is no uniform standard. Thus, the study of nutrition on heat-sensitive quality indicators have chosen a strong content of vitamin C changes in evaluation, selection and feel the taste and appearance only indicators to evaluate the assessment of other indicators should be further discussed.
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