Tshwj Xeeb Freeze-Drying Parameters for Durian Pulp (Durian Cubes, Durian Crisps) Durian pulp yog nplua nuj nyob rau hauv qab zib thiab roj thiab yooj yim deforms thaum sublimation. Qhov ua ntej- khov kub yuav tsum tau teem caij nruab nrab ntawm -60℃thiab -65 degree, nrog rau lub sijhawm ua ntej - khov ntawm 5 mus rau 7 teev kom tag nrho cov duab ntawm lub pulp thiab tsis txhob ua rau lub tais adhesion. Lub tshuab nqus tsev kawm ntawv yuav tsum tau khaws cia ntawm 25 ~ 30Pa, thiab lub txee cua sov yuav tsum siv lub tshuab cua sov qis qis uas tswj tau ntawm 8℃~ 18 degree. Slow sublimation zoo tiv thaiv durian caramelization, shrinkage thiab roj nag lossis daus, xa cov khoom tiav nrog plump zoo, ci golden xim thiab nplua nuj durian tsw. Kev kub ceev ceev kom qhuav yog nruj me ntsis txwv tsis pub, vim nws yuav ua rau poob loj ntawm durian tus ntxhiab tsw.
Daim Ntawv Qhia Txog Cov Khoom Siv Zoo Tshaj Plaws rau Cov Txiv Hmab Txiv Ntoo Qab Zib (txiv nkhaus taw, Litchi, txiv duaj) Ua ntej- qhov kub thiab txias: -55℃~ -60 degree, lub sijhawm khov ua ntej: 4 ~ 6 teev; Lub tshuab nqus tsev kawm ntawv: 20 ~ 30Pa, txee cua sov: 10℃~ 20 degree. Cov kev txwv no tsim nyog rau kev tsim khoom loj ntawm cov txiv hmab txiv ntoo khov-dried tropical. Piv nrog rau durian, cov txiv hmab txiv ntoo no muaj qis viscosity, yog li tag nrho cov voj voog ziab tuaj yeem ua kom luv luv.
Daim Ntawv Qhia Txog Cov Zaub Fiber (Okra, Broccoli, Qab Zib Pob Kws, Carrot) Cov zaub muaj fiber ntau nrog cov ntsiab lus qab zib tsawg thiab kev sib cais dej kom zoo. Ua ntej- khov kub: -45℃~ -50 degree, pre-freezing lub sij hawm: 2 ~ 3 teev; Lub tshuab nqus tsev kawm ntawv: 10 ~ 20Pa, txee cua sov tuaj yeem nce mus rau 25℃~ 35℃kom tsim nyog. Accelerated sublimation txhim kho kev ua haujlwm ntau lawm thaum khaws cov kev ntxhib los mos ntawm cov zaub.
Daim Ntawv Qhia Txog Cov Khoom Siv rau High- Cov Nqaij Protein (Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Nqaij Ua ntej-khov kub: -50℃~ -55 degree, pre-freezing lub sij hawm: 3 ~ 5 teev; tag nrho cov txheej txheem nqus tsev kawm ntawv yog ruaj khov ntawm 10 ~ 15Pa, thiab cov cua sov segmented tau txais yuav: qhov kub tsis tshua muaj nyob rau theem pib los tiv thaiv cov protein denaturation, thiab me ntsis nce kub nyob rau theem tom ntej kom tshem tawm tag nrho cov dej khi rau hauv cov ntaub ntawv, kom ntseeg tau tias cov khoom seem qis thiab ua tiav fiber ntau ntawm cov khoom nqaij.
Cov lus qhia ua haujlwm
Tsis txhob theej qhov tsis zoo ntawm cov txiv hmab txiv ntoo zoo tib yam thiab siv ncaj qha rau kev tsim durian, txwv tsis pub ntau cov khoom tiav tsis tsim nyog yuav raug tsim.
Tom qab kho qhov tshwj xeeb rau durian, ua kom me me -batch sim ua ntej, thiab zoo - kho qhov kub thiab lub tshuab nqus tsev nqi raws li qhov tseeb ziab lub xeev thiab xim ntawm cov tawv nqaij.
Tag nrho cov qauv txheej txheem paub tab suav nrog durian, txiv hmab txiv ntoo, zaub thiab nqaij tuaj yeem khaws cia hauv PLC kov npo, txhawb nqa ib qho -nias rov qab kom paub txog kev hloov pauv sai ntawm ntau- cov khoom tsim tawm ntawm tib txoj kab ntau lawm.
