白蘆筍脫水與其次品級之利用
Other Title
Dehydration and Utilization of Subgrade Whith Asparagus
Journal
臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷)
Part Of
食品工業發展研究所研究報告 n.54
Pages
147-160
Date Issued
1976-01
Author(s)
王豐洲
李榮輝
張桂琳
F. J. Wang
Y. H. Lee
K. L. Chang
Abstract
本研究目的在利用罐製不合格品與罐製截切剩餘筍莖，經脫水製成蘆筍粉後，探求試製蘆筍汁的可能性。白蘆筍的脫水條件，各種乾燥方法所得蘆筍粉的比較，初儲藏適當水份含量的探討亦為本研究計劃的目標。
The objective of this study is to investigate the possibility of the utilization of the subgrade White Asparagus and the residual Asparagus cuts left after trimming for canning for Asparagus juice preparation. The effects of different drying methods and the drying conditions on the qualities of dehydrated Asparagus powders and the As-paragus juice were studied. The moisture absorptionisotherm and the storage conditions were included also.
Publisher
臺灣省農業試驗所
Type
conference paper
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臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷)-加工處理-3.pdf
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