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：2016
卷号：11
期号：6
页码：423-429
DOI：10.19026/ajfst.11.2654
出版社：MAXWELL Science Publication
摘要：Freeze-dried dumplings can meet people's requirements for food with nature, nutrition, safety, health and convenience and have a potential market prospect. However, high cost and poor rehydration properties limited its development. Aiming at reducing energy consumption and increasing the rehydration properties of freeze-dried dumplings, the effects of freeze-drying conditions, including pre-freezing temperatures, pre-freezing time, drying temperatures and drying time on the drying rate and rehydration ratio of dumplings were investigated in this study. The result shows that, in the process of freeze-drying dumplings, the optimal condition is that the fresh dumplings were firstly frozen for 3.5 h and secondly dried for 20 h in the sublimation drying process; finally the dumplings continued to be dried for 6 h for the secondary drying. Under this condition, the drying rate is 2.65%/h and the rehydration ratio is 1.99.
