微波真空干燥在农产品加工中的研究现状

Research Status of Microwave Vacuum Drying in Agricultural Product Processing

干燥是食品工业中最古老的保鲜技术之一。微波真空干燥是一种结合微波和真空技术的先进干燥方法。近年来,微波真空干燥在提高农产品质量、减少能源消耗和保留营养成分方面取得了显著的研究进展。通过对相关文献的综述,深入探讨了微波真空干燥在农产品加工中的研究现状,包括技术原理、优势、应用领域以及存在的挑战与前景,可为农产品微波真空干燥的产业推广和理论研究提供依据。

Drying,an ancient preservation method in the food industry,has been revolutionized by microwave vacuum drying-an advanced technique that combines microwave and vacuum technologies.This method has achieved significant advancements in enhancing product quality,minimizing energy consumption,and preserving nutrients,garnering widespread attention in the field of agricultural product processing.A comprehensive review of pertinent literature was conducted to discuss the current state of research on microwave vacuum drying for agricultural product processing,encompassing the technical principle,advantages,application domains,existing challenges,and future prospects.