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投稿时间：2016-07-28
投稿时间：2016-07-28
中文摘要: 探讨果蔬深加工技术及新型果蔬干燥技术发展趋势。比较论述了真空冷冻干燥、微波干燥、真空油炸干燥技术特性，最后重点介绍了变温压差膨化干燥技术特点及国内外发展趋势，期望对果蔬干燥技术的研究与开发提供一定的参考性。
Abstract:The deep processing technology and new drying technology on the fruits and vegetables were disscussed.The characteristics of vacuum freeze drying，microwave drying，vacuum frying and drying technology were discussed comparatively.Finally focuses on the drying characteristics of explosion puffing drying at variable temperature and pressure and development trends at home and abroad.Desirable to provide a reference value on the drying technology of fruits and vegetables.
文章编号：201616053 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| BAO Yue-mei，HU Bin | Tianjin Food Research Institute Co.，Ltd.，Tianjin 301609，China |
引用文本：
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