摘要
真空冷冻干燥技术作为一种果蔬干燥加工技术,能最大限度地保留果蔬原有的营养成分,大幅提高果蔬的附加值。本文介绍了真空冷冻干燥技术的起源、原理、特点及其应用现状,分析真空冷冻干燥在果蔬加工中的应用现状和发展趋势,为冻干技术在果蔬领域的广泛应用提供参考。
Vacuum freeze drying as a fruit and vegetable drying processing technology,it can maximize the retention of fruit and vegetable original nutrients,greatly improve the added value of fruit and vegetable.This article introduces the origin,principle,characteristics and application status of vacuum freeze drying technology,analyzes the application status and development trend of vacuum freeze drying technology in fruit and vegetable processing,and provides reference for the wide application of freeze drying technology in fruit and vegetable field.
作者
张宗锐
刘运怡
陈小芹
吴慧
ZHANG Zongrui;LIU Yunyi;CHEN Xiaoqin;WU Hui(Guangzhou College of Technology and Business,Guangzhou 510850,China)
出处
《食品安全导刊》
2022年第24期180-183,共4页
China Food Safety Magazine
基金
广州工商学院2022年大学生创新创业训练项目(xj202213714078)
广州工商学院省级大学生创新创业训练项目(S202213714025)。
关键词
真空冷冻干燥
果蔬
应用
vacuum freeze drying
fruits and vegetables
application
