预处理及干燥方法对果蔬干制品V_C含量影响的研究进展

Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods

文章从干燥预处理和干燥技术2个果蔬干制的重要环节出发,对国内外关于预处理和干燥方法对果蔬干制品V_C含量影响的研究现状进行了较全面的综述。

Starting from two important processes of fruit and vegetable drying,namely drying pretreatment and drying technologies,a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.