果蔬干燥技术研究进展

干燥是果蔬深加工中最常用的技术之一,可以提高果蔬制品的贮藏稳定性,减少损耗,增加果蔬附加值。我国果蔬干燥历史悠久,干燥技术种类繁多,从自然干燥到传统干燥到新型干燥再到联合干燥,不断发展。每种果蔬干燥技术都有其原理、设备、条件、特点及适用对象,人们可以根据加工需求选择最佳的干燥技术,以最短的时间、最低的成本生产高质量的产品。本文介绍了我国现有的果蔬干燥技术,比较了不同干燥技术的工作原理、优缺点以及适用对象等,并对果蔬干燥技术未来的发展方向进行了分析,以期为果蔬干燥技术的研究与应用提供参考。

Research Progress on Drying Technologies of Fruits and Vegetables

Drying of fruits and vegetables is one of the most commonly used techniques in the deep processing of fruits and vegetables.It can improve the storage stability,reduce the loss,and increase the added value of fruits and vegetables.China has a long history of fruits and vegetables drying,there are many kinds of fruits and vegetables drying technologies,from natural drying to traditional drying to new-type drying and then to combined drying.Each kind of fruits and vegetables drying technology has its own drying principle,equipment,conditions,characteristics and applicable objects.People can choose the best drying technology according to the processing demand,and produce the highest quality products with the shortest time and the lowest cost.This paper introduced the current fruits and vegetables drying technologies in China,compared the working principle,advantages and disadvantages as well as applicable objects of different drying technologies,and analyzed the future research direction of fruits and vegetables drying technologies,hoping to provide some reference for the research and application of fruits and vegetables drying technologies.