| 摘要 |
<p>Fresh fruit is conc. by passing it through a vacuum chamber which removes air from the cells while maintaining the temp. below the point at which boiling would take place. After this deaeration, the fruit is transferred to a rotating, heated drum operated under vacuum conditions but at a temp. above the boiling point of liquids in the fruit. Liquid from the cells migrates to the surface of the fruit and is transferred by contact to the inner walls of the drum where it evaporates rapidly. The fruit tumbles inside the drum until the desired amount of liquid has been extracted. The method can remove the moisture content of strawberries or peaches prior to shipping. The concn. step takes place at a low temp. which does not impair the product flavour.</p> |
