摘要
介绍微波干制的机理,探讨了微波技术在鲜花干制中的应用,主要包括杀菌作用,对色泽、营养成分的影响及其定形效果。
The text introduce the theory of microwave drying and discuss the application of microwave technology in fresh flowers drying,mainly including sterilizing and effect of color,nutrition and figuration.
作者
张甫生
魏周兴
庞杰
王雅立
ZHANG Fu-sheng;WEI Zhou-xin;PANG Jie;WANG Ya-li(College of Food Science,Southwest University,Chongqing400716;College of Food Science,Fu Jian Agriculture and Forestry University,Fuzhou 350002,China)
关键词
微波
干燥
鲜花
Microwave
Drying
Fresh Flowers
