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題名 | 綠竹筍和茭白荀之預冷及其有關物性 |
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作者 | 陳貽倫; | 書刊名 | 農業工程學報 |
卷期 | 34:3 1988.09[民77.09] |
頁次 | 頁61-68 |
分類號 | 435.22 |
關鍵詞 | 物性; 預冷; 綠竹筍; 茭白荀; |
語文 | 中文(Chinese) |
中文摘要 | 以烤箱法測得綠竹筍和茭白筍之含水率各為90.3﹪和89.4﹪w.b.。在冷水流速在75cm/min條件下,單個去殼之綠竹筍和茭白筍之半冷期分別約為15及6分鐘;單個未去殼之綠竹筍和茭白筍之半冷期分別約為20及9分鐘。兩種產品之筍殼重均佔總重三分之一以上;在冷卻過程中,筍殼顯然有礙熱之傳遞。 |
英文摘要 | The moisture contents of green bamboo and water bamboo were found, with over method, to be 90.3 and 89.4% w.b. And, exposed to a flow of cooling water of about 75 cm/min velocity, the halfcooling times of single shelled green bamboo and water bamboo were measured to be 15 and 6 minutes; the half-cooling times of single unshelled green bamboo and water bamboo were 20 and 9 minutes, respectively. The shells of both products weigh over one third of the total, and they obviously presented as a hindrance to the heat transfer of the cooling process. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。