摘要
通过热风干燥、微波干燥、热风和微波干燥相结合三种方式对大蒜、洋葱进行脱水处理，结果是应用微波干燥制得的产品在质量方面有较大改善，并且大大提高了工作效率，缩短了加工时间。
Compare with these three methods,hot air drying microwave drying and combined use of hot air and microwave,drying in the dehydration of onion and sliced garlic.The result was that microwave drying could greatly increase the quality of product,and the efficiency was improved greatly and the time of processing was reduced as well.
出处
《石河子大学学报（自然科学版）》
CAS
1999年第1期31-35,共5页
Journal of Shihezi University(Natural Science)
