Banana puree dehydrated by vacuum belt drying was compared with that of freeze-drying and air-drying on the aspects of dehydration curves, water absorption and solubility characteristics, color and microstructure.
Banana puree dehydrated by vacuum belt drying was compared with that of freeze-drying and air-drying on the aspects of dehydration curves, water absorption and solubility characteristics, color and microstructure.
摘要以香蕉为原料，比较真空带式、真空冷冻及热风3种方式干燥香蕉浆的效果。