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| A Experiment of Stewed Pork by Vacuum Freeze-drying |
| XU Jing |
| Henan Nanyang Jianfa Engeering Co.,Ltd, Henan Nanyang 473000, China |
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Abstract Through the orthogonal test in the vacuum freeze-drying stewed pork processing, the hot plate temperature, material thickness, the sublimation pressure and the analysis pressure best parameter value were obtained, and four kind of factors to the target influence order were obtained too. After the rehydrate experiment, the original water content 140%~150%, rehydrate temperature in 65℃~85℃, rehydrate time between 20min-30min were most superior.
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2008, Vol. 22 
