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作 者:王浩[1,2] 张明 王兆升[1] 宋烨[2] 马超[2] 杨立风[2] 张博华 吴茂玉 WANG Hao;ZHANG Ming;WANG Zhao-sheng;SONG Ye;MA Chao;YANG Li-feng;ZHANG Bo-hua;WU Mao-yu(College of Food Science and Engineering,Shandong Agriculture University,Tai'an 271000,China;Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014,China)
机构地区:[1]山东农业大学食品科学与工程学院,山东泰安271000 [2]中华全国供销合作总社济南果品研究院,山东济南250014
出 处:《中国果菜》2018年第11期15-20,共6页China Fruit & Vegetable
基 金:国家重点研发计划课题(2017YFD0400104)
摘 要:干制是现阶段果蔬常见的加工方式,不同干制技术对果蔬干制品品质的感官、营养成分等影响不同。文章主要介绍了热风干燥、真空微波干燥、真空冷冻干燥、喷雾干燥和变温压差膨化干燥等不同干制技术的工作原理、优缺点以及对果蔬干制品品质的影响,并进一步分析了果蔬干制技术未来的发展方向。Drying is a common processing method for fruits and vegetables at present. Different drying techniques have different effects on the sensory and nutritional components of dry fruit and vegetable products In this paper, the principles of difl)rent diying techniques, such as hot air diying, vacuum microwave drying, vacuum freeze drying, spray diying and variable-temperature pressure differential expansion drying, and the effects of different drying techniques on the quality of dried fruit and vegetable products are introduced. The future development direction of fruit and vegetable drying technology was further analyzed.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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