摘要
本文旨在探讨如何通过技术改进提升农产品精深加工的效率与质量。聚焦于干燥脱水、低温加工、超高压加工和生物酶技术等关键技术,研究发现加工设备落后、产品质量不稳定和精深加工程度低是当前的主要挑战。文章提出,通过优化加工工艺和设备、强化质量控制体系以及提高加工技术水平,能够有效增加农产品的附加值和市场竞争力。展望未来,技术革新和市场适应性将引领农产品加工业的持续进步。
The purpose of this paper is to discuss how to improve and enhance the efficiency and quality of deep processing of agricultural products through technology.The research focused on key technologies such as drying and dewatering,low-temperature processing,ultra-high pressure processing and bioenzyme technology,and found that backward processing equipment,unstable product quality and low degree of deep processing are the main challenges at present.The paper points out that the added value and market competitiveness of agricultural products can be effectively increased by optimizing processing technology and equipment,strengthening quality control system and improving processing technology level.Looking to the future,technological innovation and market adaptability will lead the continuous progress of the agricultural processing industry.
作者
钟晓琴
姜红霞
陈佳
许彩霞
ZHONG Xiaoqin;JIANG Hongxia;CHEN Jia;XU Caixia(Shandan County Food and Drug Inspection and Testing Center,Zhangye 734100,China;Shandan County Economic Crop Guidance Center,Zhangye 734100,China;Zhangye Quality Inspection and Testing Research Institute,Zhangye 734000,China;Gansu Danxinxi Agricultural Technology Development Co.,Ltd.,Zhangye 734100,China)
出处
《现代食品》
2024年第14期107-109,共3页
Modern Food
基金
高附加值脱水农产品制备关键技术开发与应用(22CX3GG035)。
关键词
农产品
精深加工
干燥脱水
超高压加工
agricultural products
deep processing
drying and dehydration
ultra high pressure machining
