Freeze-Drying of the Black Currant Juice
Freeze-Drying of the Black Currant Juice
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DOI：
10.1080/07373939508916961
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发表时间：
1995
影响因子：
3.3
通讯作者：
Z. Irzyniec;J. Klimczak;S. Michałowski
中科院分区：
文献类型：
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作者：
Z. Irzyniec;J. Klimczak;S. Michałowski
摘要研究了黑加仑果汁在冷冻干燥过程中，干燥温度对维生素C和花色苷保留率的影响以及干燥动力学。将未澄清的黑醋栗汁在板上以15 mm厚的层游离，直到样品的热中心达到-30 °C的温度。将具有果汁冷冻层的板在5种不同的加热板温度（20，30，40，50，60，70，80，90，100）下进行冷冻干燥处理。40、50和60 °C）。对干燥后维生素C和花色苷的保留进行了研究。黑加仑果汁的冷冻干燥应在不高于40°C的温度下进行，以保存维生素C和花青素的含量。
ABSTRACT The effect of drying temperature of the black currant juice on the retention of vitamin C and anthocyanins content as well as drying kinetics in the freeze-dried process, has been studied. Non clarified, black currant juice was freered on plates in the layer of 15 mm thick until the temperature of -30 °C in the thermal center of sample has been reached. Plates with frozen layers of juice were subject of freeze-drying process at 5 different temperatures of the heating plate (20, 30. 40, 50 and 60 °C). Studies of the retention of vitamin C and anthocyanins after, drying were carried out. freeze-drying of black currant juice should be carried out at the temperature not higher than 40°C to preserve content of vitamin C and anthocyanins.