| 水果纸干燥技术研究进展 |
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| 引用本文： | 陈晓玲,管维良,侯东园,蔡路昀,张进杰. 水果纸干燥技术研究进展[J]. 食品工业科技, 2022, 43(22): 463-469. DOI: 10.13386/j.issn1002-0306.2021120084 |
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| 作者姓名： | 陈晓玲 管维良 侯东园 蔡路昀 张进杰 |
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| 作者单位： | 1.宁波大学食品与药学学院，浙江宁波 3153002.浙江大学宁波研究院，浙江宁波 3150003.浙大宁波理工学院生物与化学工程学院，浙江宁波 3150004.浙江大学生物系统工程与食品科学学院，浙江杭州 310058 |
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| 基金项目： | 国家重点研发计划（2020YFF0414425）；余姚市科技计划项目（2020NS01） |
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| 摘 要： | 水果纸是新鲜水果经过打浆、熬煮和干燥后制成的脱水干果纸状薄片小吃。干燥是最古老的食品保存方法之一，可去除水果中的水分，延迟其贮藏期限供全年食用。最常见的干燥方式包括热风干燥、真空干燥、冷冻干燥及联合干燥技术。干燥过程的能源效率和水果纸的品质是水果干燥中需考虑的重要因素。本文归纳了可用于水果纸干燥的热风干燥、冷冻干燥、真空干燥、微波干燥、红外辐射干燥和折射窗干燥的研究现状以及水果纸的预处理方法和干燥工艺对其形态、质构、营养成分的影响，旨在提高水果纸的干燥效率，最大限度地保留水果的活性成分，为今后食品行业中进一步研究水果纸的干燥加工提供参考。
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| 关 键 词： | 水果纸 干燥技术 营养物质 品质 |
| 收稿时间： | 2021-12-08 |
Research Progress of Fruit Paper Drying Technology |
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| CHEN Xiaoling,GUAN Weiliang,HOU Dongyuan,CAI Luyun,ZHANG Jinjie. Research Progress of Fruit Paper Drying Technology[J]. Science and Technology of Food Industry, 2022, 43(22): 463-469. DOI: 10.13386/j.issn1002-0306.2021120084 |
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| Authors: | CHEN Xiaoling GUAN Weiliang HOU Dongyuan CAI Luyun ZHANG Jinjie |
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| Affiliation: | 1.College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315300, China2.Ningbo Research Institute, Zhejiang University, Ningbo 315000, China3.College of Biological and Chemical Engineering, Ningbo Tech University, Ningbo 315000, China4.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China |
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| Abstract: | Fruit paper is a paper-shaped snack made from fresh fruit after pulping, boiling and drying. Drying, one of the oldest methods for food preservation, removes water from fruit and extends its shelf-life for year-round consumption. The most commonly used drying methods include hot air drying, vacuum drying, freeze drying, and their combinations. The energy efficiency of drying process and the quality of fruit paper are both important to be considered in fruit pulp drying. This article updates the research status of drying technologies applied in fruit paper production, including hot air drying, freeze drying, vacuum drying, microwave drying, infrared radiation drying, and refraction window drying. In addition, the influence of the pretreatments and drying process on fruit paper's shape, texture, and nutrients are also summarized. This work aims to improve the drying efficiency of fruit paper and retain the active ingredients of fruit to the maximum extent, and to provide reference for further research on drying processing of fruit paper in food industry. |
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