摘要
本文论述了微波真空组合干燥的基本原理及干燥特点,剖析了国内外微波真空组合干燥果蔬的研究进展情况,探讨了影响微波真空干燥果蔬品质的主要因素及应用前景。
The basic principles and characteristics of combined microwave and vacuum drying were discussed in this paper. The research progress on microwave and vacuum combination drying for fruits and vegetables was analyzed. The important factors and the application prospects on influence of combined microwave and vacuum drying on qualities of fruits and vegetables were explored.
基金
国家级大学生创新创业训练计划项目(201210464014)
关键词
微波真空
干燥
果蔬
进展
Microwave vacuum
Drying
Fruits and Vegetables
Progress
