Abstract

The freeze-drying process of frozen dumpling wrappers is studied in this study. And the effects of drying time, drying temperature and the capacity of unit area in the freezing process on the drying rate and rehydration rate of freeze-drying dumpling wrappers are investigated. The result shows that, in the process of freeze-drying dumpling wrappers, the optimal condition is: drying time is 3 h, drying temperature is 45°C and the loadage of per unit area is 4.0 kg/m².

Keywords:

Drying rate, dumplings, dumpling wrappers, rehydration rate, vacuum freeze-drying,

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Competing interests

The authors have no competing interests.

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The authors have no competing interests.