水蜜桃干燥技术研究进展  

Research Progress in Drying Technology of Peach

作　　者：丁莫 胡蕾 傅力[1,2] 李静红 欧鸿杰 马楷暄 DING Mo;HU Lei;FU Li;LI Jinghong;OU Hongjie;MA Kaixuan(College of Life Science and Food Engineering,Hanshan Normal University,Chaozhou 521041;Guangdong Key Laboratory for Functional Substances in Medicinal Edible Resources and Healthcare Products,Chaozhou 521041)

机构地区：[1]韩山师范学院生命科学与食品工程学院,潮州521041 [2]广东省粤东药食资源功能物质与治未病研究重点实验室,潮州521041

出　　处：《食品工业》2024年第1期186-190,共5页The Food Industry

基　　金：韩山师范学院博士启动项目(项目编号:QD202124);广东省粤东药食资源功能物质与治未病研究重点实验室(2021B1212040015);韩山师范学院大学生创新创业训练计划项目(项目编号:2121242)。

摘　　要：水蜜桃营养价值及水分含量高,具有较好的经济价值,干制可以延长货架期,丰富水蜜桃产品种类,是其主要的加工手段之一。分析与评价如太阳能干燥、热风干燥、微波干燥、真空冷冻干燥等不同的干制技术,得出真空冷冻干燥更适用于水蜜桃的干制。简述真空冷冻联合干燥技术,并总结相应研究成果和应用现状,并对其今后的发展趋势进行展望,旨在为水蜜桃干制技术的发展与工艺研究提供参考。Peach is a kind of fruit with high nutritional value and moisture content,and has good economic value.Drying process can prolong the shelf life of peach and enrich the variety of its products.It is one of the main processing methods of peach.The different drying technologies of peach,such as solar drying,hot air drying,microwave drying,vacuum freezedrying,etc.are analyzed and evaluated.It is concluded that vacuum freeze-drying is more suitable for the drying of peach.The combined drying technology with vacuum freezing-drying is briefly described,the corresponding research results and application status are summarized,and the development trend and application prospect of peach drying technology are prospected,in order to give some enlightenment to the development of peach industry.

关 键 词：水蜜桃 冷冻真空干燥 联合干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]