摘要
果蔬脱水乃是指排除水果和蔬菜中的水分,但为了与自然条件下的干燥(Drying)相区别,在食品科学领域,脱水(Dehydration)则专指:为保证食品品质变化最小,在人工控制条件下,促使食品水分蒸发的工艺过程,即人工干燥.包括在常压或减压环境中以传导、对流、辐射传热方式或在高频电场内加热使食品得到干制的一切方法.
The conception, preserving principle and advantages of dehydrated fruits and vegetables were discussed. The main processing techniques, epuip-ment and advances in the field were introduced. The present situation and developing prospects for the processing of fruits and vegetables' dehydration in china were also analyzed.
出处
《食品与机械》
CSCD
1994年第3期13-14,共2页
Food and Machinery
