Dehydrated sword beans: The squeezing process and accelerated rehydration characteristics

被引：14

作者：

Min, Z ^{[1
]}

Li, CL

Xiao, GN

Liang, S

Cao, CW

Zhou, LQ

机构：

[1] So Yangtze Univ, Sch Food Sci & Technol, Wuxi 214036, Jiangsu Prov, Peoples R China

[2] So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Jiangsu Prov, Peoples R China

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

[4] Haitong Food Grp Ltd Co, Zhejiang, Cixi, Peoples R China

来源：

DRYING TECHNOLOGY | 2005年 / 23卷 / 07期

关键词：

sword bean; squeezing technology; rehydration; average recovery rate; pasting degree;

D O I：

10.1081/DRT-200063557

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The squeezing processes for sword beans of different moisture content were studied in this paper, and the rehydration properties of the resulting dehydrated products were investigated. Regression equations were established relating the finished-product rehydration characteristics to the squeezing and predehydration material conditions. An optimum squeezing process is also derivedi.

引用

页码：1581 / 1589

页数：9

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