现代水果干制工艺技术研究进展

干制水果营养丰富、色味俱佳，深受大众喜爱。随着水果产量的逐年增加，如何对大量应季水果在保鲜期内进行干制加工，在保证果干品质的前提下进一步降低能耗、节约成本，是水果干燥行业的一大难题。从不同干制加工工艺技术出发，探讨了传统的单一干燥方式、联合干燥方式、辅助干制技术工艺的优缺点及对果干品质、营养成分、生物学活性的影响，较为全面地对当今水果干制技术的研究进展进行了总结概述，为促进水果干制加工产业的发展提供参考借鉴。

Research Progress of Modern Fruit Drying Process Technology

Dried fruits are nutritious, colorful and tasty, and are loved by the public. With the increase of fruit production year by year, how to dry and process a large amount of seasonal fruits within the freshness period and how to reduce energy consumption and save cost under the condition of ensuring the quality of dried fruits is a major problem in the fruit drying industry. This review discusses the advantages and disadvantages of traditional single drying methods, combined drying methods and auxiliary drying technologies and their effects on the quality, nutritional composition and biological activity of dried fruits from the perspective of different drying processing technologies, and provides a summary overview of the current research progress of fruit drying technologies to provide reference for promoting the development of fruit drying processing industry.