先进果蔬脱水技术

Modern dehydration techniques for vegetables

自古以来,人们已开始利用脱水干燥的方法把食物脱去水份,以延长食物的保存期。发展至今,先进的脱水工艺设备,可以在受控制的环境下处理多样化、大量的食品。脱水技术的开发,目的是控制食物内残余的水份,保证产品内微生物的含量低,使产品具有较长的保存期,而且保留产品的原有香味及维持良好的色泽,以及易于最终应用。 脱水技术可应用于不同的食品,而就果蔬食品方面,供国内市场和出口的可脱水加工的产品包括有苹果、青香蕉。

Although the dehydration of food products has been practiced since ancient times, modern, continuous, automatic dehydration equipment is now being used to process large quantities of food products of many types, under closely controlled conditions. Here is a detailed discussion on modern dehydration techniques and facilities.