In this study,experiments were carried out to evaluate the effects of different pre-wetting on the weight loss,content of water,water activity,soluble solids and color difference of mushrooms.
作者探讨了不同的预湿润处理,水分添加量分别为实验样品质量4%、5%和6%时对白蘑菇真空预冷过程和贮藏品质的影响,以失重率、水分质量分数、水分活度、可溶性固形物和色泽为考察指标,结果表明当实验样品的质量为4 kg时,预湿润处理的较佳添加水分量为实验样品质量的5%。
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