期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：6
页码：440-445
DOI：10.19026/ajfst.8.1541
出版社：MAXWELL Science Publication
摘要：The freeze-drying process of frozen dumpling wrappers is studied in this study. And the effects of drying time, drying temperature and the capacity of unit area in the freezing process on the drying rate and rehydration rate of freeze-drying dumpling wrappers are investigated. The result shows that, in the process of freeze-drying dumpling wrappers, the optimal condition is: drying time is 3 h, drying temperature is 45°C and the loadage of per unit area is 4.0 kg/m2.
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