摘要
以菲克浸透扩散定律为依据。就山楂的切片厚度、浸汁时间、浸汁温度3因素在不同的处理条件下对浸出汁的主要理化指标的影响情况做了分析比较。较理想的浸汁条件为:切片厚度2~3mm,浸汁时间10~12h,浸汁温度40℃。
According to Fick's Law, physical and chemical properties of hawthorn extract under different thickness of hawthorn piece, extraction time and temperature with different treatment were studied. The best extract condition were obtained: the thickness of hawthorn piece was 2 mm, extraction time and temperature were 10 h and 40 C respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第7期18-22,共5页
Food Science
关键词
温度
浸汁
山楂汁
品质
Temperature Extractive Juice Thickness
