1) vacuum dehydrating at lower temperature
真空低温干燥
1.
Non-frying crisp chip of chaenomeles were processed by vacuum infusing and vacuum dehydrating at lower temperature, the products keep its original color, taste and high Vc content, the products is bright-color, plump slice and harmonious sweet and acid, rich in chaenomeles flavor.
应用真空糖渍和真空低温干燥技术对新鲜木瓜进行加工,研制具有天然水果色、香、味的无油木瓜脆片。
2.
Several high quality convenience foods of preserved actinidia chinensis have been processed by vacuum infusing and vacuum dehydrating at lower temperature.
应用真空浸渍和真空低温干燥技术对鲜猕猴桃进行加工, 可获得保持原有色泽、口感,酸甜适宜、Vc含量分别高达 560mg/100g和468mg/100g的干制品和果脯。
2) low-temperature vacuum drying
低温真空干燥
1.
Based on the theoretical analyses of water potential,a mathematical model of low-temperature vacuum drying was developed.
基于水势理论分析,建立了谷物低温真空干燥的数学模型。
3) vacuum critical cryodrying
真空临界低温干燥
1.
The dehydration jujube processed by vacuum critical cryodrying keeps orginal colour, nutritional ingredient and plump body of fresh jujube, high reconstitution rate of water and porous and uniform texture.
真空临界低温干燥工艺加工的干枣保持鲜枣原有色泽,营养成分保存良好,形体丰满,复水率高,组织多孔而均匀。
2.
A new method of processing candied jujube,except washing process and detaching nucleus process the three step are vacuum critical cryodrying,vacuum infusing sugar and vacuum dehydration in sequence.
一种加工蜜枣的新方法,加工步骤除清洗、去核外依次为真空临界低温干燥、浓缩式真空浸糖和真空烘干。
4) rough rice low-temperature vacuum drying
稻谷低温真空干燥
5) vacuum low-temperature continuous drying
真空低温连续干燥
1.
Through the process analysis and key technologies research of the production line for the vacuum low-temperature continuous drying,a low-temperature vacuum drying industrial automation production line for high moisture corn was established with a output of 300t/d.
通过对真空低温连续干燥生产线工艺性分析和关键技术研究,建立了300t/d高水分玉米真空低温连续干燥工业自动化生产线,并对生产线系统进行了生产性试验和关键技术验证分析。
2.
This article introduced the development backgroung of new vacuum low-temperature continuous dryingtechnology.
介绍了真空低温连续干燥新技术的发展背景,通过技术性分析,探索出了一条解决粮食干燥问题的新途径。
6) low vacuum drying
低真空干燥
补充资料：肥皂真空干燥机
分子式：
CAS号：
性质：将脂肪酸含量62%的皂基在真空下干燥成80%左右皂粒的设备。皂基先经蒸汽预热到150℃；左右，然后在真空室内(0.008～0.01MPa)蒸去水分。真空干燥机主要由加热器、真空干燥室及双螺杆压条机组成。加热器常为列管式或板片式。真空室是钢制圆柱体，中间有进料空心轴，轴上装有皂浆雾化喷嘴及刮刀。在真空下蒸去水分的皂浆喷到室壁上，即由刮刀刮下，皂片落入室底的压条机后被切割成10mm粗20～30mm长的皂粒。
CAS号：
性质：将脂肪酸含量62%的皂基在真空下干燥成80%左右皂粒的设备。皂基先经蒸汽预热到150℃；左右，然后在真空室内(0.008～0.01MPa)蒸去水分。真空干燥机主要由加热器、真空干燥室及双螺杆压条机组成。加热器常为列管式或板片式。真空室是钢制圆柱体，中间有进料空心轴，轴上装有皂浆雾化喷嘴及刮刀。在真空下蒸去水分的皂浆喷到室壁上，即由刮刀刮下，皂片落入室底的压条机后被切割成10mm粗20～30mm长的皂粒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条