| 摘要 |
<p>Water-contg. solid or pasty foods, esp. butter, are freeze-dried by blowing the stirred material alternately for 1.5 min. with air at 40-60 degrees C and is not >10% R.H., and for 1.5 min. with air at -40 to -90 degrees C and is not >10% R.H., until the product is completely dry. It is then pref. sieved and stored under vacuum. The process may also be applied to vegetables, fruit, etc.</p> |
