木瓜热风干燥和冷冻干燥的研究现状和展望  

The Research Status and Prospects of the Hot Air Drying and Freeze Drying for Papaya

作　　者：李铭[1] 陈冬梅[1] 侯萍[1] 赵鹤飞[2] 余善鸣[1,3] 

机构地区：[1]三亚航空旅游职业学院,海南三亚572000 [2]华东理工大学,上海200237 [3]三亚市老教授协会,海南三亚572000

出　　处：《食品研究与开发》2013年第16期121-123,共3页Food Research and Development

基　　金：海南省三亚市科信局课题;项目名称(热带水果组合干燥现状和发展方向的研究)(项目编号:2011YD54)

摘　　要：果蔬的干燥主要有热干、微波、冻干和组合干燥。木瓜的干燥以热干为主,冻干能最大程度保持木瓜的色泽、风味和营养价值,但研究报道较少。今后木瓜干燥研究的主要内容将是提高品质和降低产品成本。因此,木瓜的热干和冻干的组合干燥将是研究的重点。The primary drying technologys of fruits and vegetables are hot-air drying, microwave drying, freeze drying and combined drying. The mainly drying method of papaya is hot-air drying. The freeze-dried can keep the greatest degree of color, flavor and nutritional value of papaya, However, it is lack of references on that. Future research of the drying technology of papaya will be improvement of the quality and to reduce product cost. Therefore, the combined drying technology of hot-air and freeze of papaya will become a study emphasis in further research.

关 键 词：木瓜 热风干燥 微波干燥 冷冻干燥 组合干燥 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]