果蔬真空冷冻联合干燥技术的研究进展

Research Progress of Vacuum Freezing Combined Drying Technology of Fruits and Vegetables

干燥是降低新鲜果蔬腐败率、提高营养物质保留率、延长其保质期并提高产品附加值的有效途径之一。本文阐述了果蔬真空冷冻干燥的原理及特点,总结了果蔬真空冷冻联合干燥的研究进展,并探讨了真空冷冻联合干燥的应用前景及发展,以期为果蔬真空冷冻联合干燥技术的发展提供理论参考。

Dry is one of the effective ways to reduce the corruption rate of fresh fruits and vegetables,improve the retention rate of nutrients,extend their shelf life and increase the added value of products.In this paper,the principle and characteristics of vacuum freeze-drying of fruits and vegetables are described,the research progress of vacuum freeze-drying of fruits and vegetables is summarized,and the application prospect and development of vacuum freeze-drying of fruits and vegetables are discussed,in order to provide theoretical reference for the development of vacuum freeze drying technology of fruits and vegetables.