果蔬联合干燥技术的研究进展  

Research development of combination drying for fruits and vegetables

作　　者：郑亚琴[1] 石启龙[1] 赵亚[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《食品工业科技》2012年第12期438-442,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31171708)

摘　　要：介绍了联合干燥的定义和技术特点,综述了果蔬联合干燥的国内外研究进展,探讨了该技术存在的不足和未来发展方向,并对其在果蔬干燥中的应用前景进行了展望。This work introduced the definition and technical traits of hybrid drying,then summarized the current development of combination drying for fruits and vegetables at home and abroad.Finally,the existing problems,future development trend and prospect of its application in fruits and vegetables drying were also discussed.

关 键 词：果蔬 联合干燥 进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]