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題 名 | 乾燥方法對脫水洋蔥品質之影響=The Effects of Dehydration Methods on Onion Quality |
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作 者 | 陳淑德; | 書刊名 | 宜蘭農工學報 |
卷 期 | 12 1996.06[民85.06] |
頁 次 | 頁75-84 |
分類號 | 435.61 |
關鍵詞 | 真空乾燥; 冷凍乾燥; 熱風乾燥; 洋蔥; 回復率; 維生素C; Vacuum drying; Hot air drying; Freeze drying; Onion; Rehydration ratio; Vitamin C; |
語 文 | 中文(Chinese) |
中文摘要 | 乾燥為一種貯存食品的方法,而不同的乾燥方法直接影響脫水食品的品質、色澤 和復水性。今探討將乾燥箱的溫度及壓力分別保持在50℃、60℃和0.67、1.33和2.67KPa下 對真空乾燥洋蔥水分含量和品質之影響,及比較冷凍乾燥、60℃熱風乾燥和60℃真空乾燥對 脫水洋蔥成品之回復率、顏色和維生素C滯留率的差異。結果顯示,真空乾燥下,提高溫度 及降低壓力,使得脫水洋蔥的水分含量較少而面積收縮和復水率較大;且在不同乾燥方法中 ,以冷凍乾燥的洋蔥保有較高的維生素C含量和回復率。 |
英文摘要 | Dehydration is a traditional food preservation methods, and different drying methods influence on quality, color and rehydration ratio of foods. The objectives of this study were (1) to investigate the effects of temperatures and chamber pressures on moisture content and quality of vacuum dried onions (2) to compare the results of different drying methods, such as freeze-drying, hot air drying and vacuum drying on rehydration ratio, color and vitamin C retention of the dried onion slices. Increasing temperature and decreasing vacuum chamber pressure resulted in less moisture content, higher shrinkage and rehydration ratio of the vacuum dried onions. The freeze-dried onion had higher vitamin C content and rehydration ratio among the three different drying treatments. |
本系統中英文摘要資訊取自各篇刊載內容。