微波在低糖果脯加工中的应用研究

Studies on the Application of Microwave in the Processing of Lowsugarcandiedfruit

通过微波漂烫、微波干燥、微波灭菌技术在低糖果脯加工中的应用试验，并与传统加工方式进行对比，结果加工时间缩短了原来的一半多，而且在产品质量方面也有显著的提高。并提出了微波干燥的较佳工艺条件。

We compared the traditional processing methods with microwave method in the processing of lowsugarcandiedfruit in order to improve the quality of products,shorten the time of processing.The results indicate that the application of microwave can improve the preservation and quality of the products validly and shorten at least half time of processing,and put forward the better condition of microwave.