摘要
围绕影响渗透脱水效果及脱水过程中物质迁移的主要因素、促进物质迁移的方法、渗透脱水联合其它干燥技术对产品品质和能耗的影响等方面,对国内外果蔬渗透脱水技术的研究进展进行了综述,指出目前研究中存在的问题,并就未来的发展前景进行了展望。
Research progress on osmotic dehydration in fruit and vegetables, including the factors affecting dehydration capability and material transferring in the process, the methods for improving the capability and the transferring, the effects on product quality and energy consumption using the combination with other methods were reviewed in this manuscript. Furthermore, the main problems in research and prospect in were proposed. drying future
出处
《食品研究与开发》
CAS
北大核心
2012年第9期204-207,共4页
Food Research and Development
基金
北京市农委项目(PXM2010-146202-107320)
关键词
果蔬
渗透脱水
联合干燥
研究进展
fruit and vegetables
osmotic dehydration
combination drying
research progress
