And the chive adour was the strongest and the water content met requirements when the time of sublimation drying at 0℃ was 6 hour,analytical drying at 25℃ was 2 hour and the vacuum degree was 60 Pa.
满足香葱香味最浓郁及水分要求的条件为:0℃下升华干燥6h,25℃下解析干燥2h,真空度60Pa。
参考来源 - 提高冻干香葱品质的工艺研究·2,447,543篇论文数据,部分数据来源于NoteExpress
N a small Eurasian purple-flowered alliaceous plant, Allium schoenoprasum, whose long slender hollow leaves are used in cooking to flavour soups, stews, etc 细香葱 (Also called chives)
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