Thermal denaturation of some dried vegetables

被引：30

作者：

Zhang, M ^{[1
]}

Li, CL

Ding, XL

Cao, CW

机构：

[1] Wuxi Univ Light Ind, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

[2] China Agr Univ, Coll Machinery Engn, Beijing 100083, Peoples R China

来源：

DRYING TECHNOLOGY | 2002年 / 20卷 / 03期

关键词：

dehydration; differential scanning calorimetry; thermal analysis;

D O I：

10.1081/DRT-120002826

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Most vegetables suitable for drying are thermolabile materials. To choose the appropriate dehydration technology for thermal analysis, the differential scanning calorimetry (DSC) was used for determining the denaturing temperature. Four vegetables (kidney bean, sweet pepper. Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of blanching, difference among breeds and instantaneous increasing temperature on the change of denaturing areas were discussed.

引用

页码：711 / 717

页数：7