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国内外果蔬联合干燥技术的研究进展

Research Developments of Combination Drying Technology for Fruits and Vegetables at Home and Abroad

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【作者】 张慜; 徐艳阳; 孙金才;

【Author】 ZHANG Min~1,XU Yan-yang~1,SUN Jin-cai~2(1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2. Haitong Food Group Ltd.Co, Zhejiang, Ningbo 315300, China)

【机构】 江南大学食品学院; 江南大学食品学院江苏无锡214036; 海通食品集团有限公司 江苏无锡214036; 浙江宁波315300;

【摘要】 阐述了联合干燥的定义和技术特点,介绍了各种联合干燥方式在国内外的研究和应用现状,探讨了该技术在果蔬干燥加工中存在的问题和应用前景.

【Abstract】 The definition and technological characteristics of combination drying were formulated in this work. Meanwhile, this study introduced current research and application of various combination drying methods both inland and outland. Finally, the existing problems and application prospects of the technology in the drying process of fruits and vegetables were discussed.

【关键词】 联合干燥; 果蔬; 进展;
【Key words】 combination drying; fruits and vegetables; development;
  • 【文献出处】 无锡轻工大学学报(食品与生物技术) ,Journal of Wuxi University of Light Industry , 编辑部邮箱 ,2003年06期
  • 【分类号】S609
  • 【被引频次】106
  • 【下载频次】1099
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