| 微波真空组合干燥果蔬的研究 |
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| 引用本文： | 陈媛媛,符云鹏,陈亮亮,闫文凯,任广跃.微波真空组合干燥果蔬的研究[J].干燥技术与设备,2013(6):9-13. |
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| 作者姓名： | 陈媛媛 符云鹏 陈亮亮 闫文凯 任广跃 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳471023 |
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| 基金项目： | 国家级大学生创新创业训练计划项目（201210464014）. |
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| 摘 要： | 本文论述了微波真空组合干燥的基本原理及干燥特点，剖析了国内外微波真空组合干燥果蔬的研究进展情况，探讨了影响微波真空干燥果蔬品质的主要因素及应用前景。
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| 关 键 词： | 微波真空 干燥 果蔬 进展 |
Study on Combined Microwave and Vacuum Drying for Fruits and Vegetables |
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| Authors: | CHEN Yuanyuan FU Yunpeng CHEN Liangliang YAN Wenkai REN Guangyue |
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| Affiliation: | (College of Food ＆ Bioengineering, Henan University of Science and Technology, Luoyang China, 471023) |
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| Abstract: | The basic principles and characteristics of combined microwave and vacuum drying were discussed in this paper. The research progress on microwave and vacuum combination drying for fruits and vegetables was analyzed. The important factors and the application prospects on influence of combined microwave and vacuum drying on qualities of fruits and vegetables were explored. |
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| Keywords: | Microwave vacuum Drying Fruits and Vegetables Progress |
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