Optimization for preservation of selenium in sweet pepper under low-vacuum dehydration

被引：27

作者：

Zhang, M

Li, CL

Ding, XL

Ca, CW

机构：

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

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

来源：

DRYING TECHNOLOGY | 2003年 / 21卷 / 03期

关键词：

vegetables; selenium; dehydration; RSM;

D O I：

10.1081/DRT-120018463

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Response Surface Methodology (RSM) was used for optimizing the drying technology of sweet pepper under low-vacuum. It was found that pH value has greater influence on the organic Se index, while drying temperature has greater effect on the chlorophyll index. The optimized parameters of drying temperature, pH value and blanching time were obtained, respectively.

引用

页码：569 / 579

页数：11

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[2]

JIANG LK, 1994, FOOD SCI, V7, P45

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