果蔬干制研究进展  

Research on the Progress of Fruits and Vegetables Dehydrated

作　　者：杨丽[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《食品工业》2012年第5期99-102,共4页The Food Industry

摘　　要：水果和蔬菜干制不仅能提高制品贮藏性能,而且减少了包装材料的使用量和运输时的重量。干制品质量和能量消耗是选择干制方式的关键因素。干制技术系统的优化,主要是缩短干制时间,使得产品损害最小。为了减小能力消耗,降低干制成本,新型的干制技术不断涌现。本工作主要论述了不同干制方法的原理和特点以及干制对果蔬感官品质和营养成分的影响的研究进展。Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. In this paper, mainly discusses principles and characteristics of different dehydrated methods and effect of drying mothods on sensory quality and nutrient comoonent.

关 键 词：干制方法 感官品质 营养成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]