| 预处理及干燥方法对果蔬干制品VC含量影响的研究进展 |
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| 引用本文： | 欧阳梦云,王燕,罗凤莲,孙子钦,曹胜.预处理及干燥方法对果蔬干制品VC含量影响的研究进展[J].食品与机械,2018,34(7):179-182. |
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| 作者姓名： | 欧阳梦云 王燕 罗凤莲 孙子钦 曹胜 |
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| 作者单位： | 湖南农业大学食品科技学院;湖南农业大学资源环境学院 |
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| 基金项目： | 湖南省科技重大专项（编号：2015NK1003） |
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| 摘 要： | 文章从干燥预处理和干燥技术2个果蔬干制的重要环节出发,对国内外关于预处理和干燥方法对果蔬干制品V_C含量影响的研究现状进行了较全面的综述。
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| 关 键 词： | 果蔬 干燥预处理 真空微波干燥 真空冷冻干燥 VC |
| 收稿时间： | 2018/2/8 0:00:00 |
Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods |
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| OUYANGMengyun,WANGYan,LUOFenglian,SUNZiqin,CAOSheng.Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods[J].Food and Machinery,2018,34(7):179-182. |
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| Authors: | OUYANGMengyun WANGYan LUOFenglian SUNZiqin CAOSheng |
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| Affiliation: | College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; College of Natural Resources and Environment, Hunan Agricultural University, Changsha, Hunan 410128, China |
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| Abstract: | Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed. |
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| Keywords: | fruits and vegetables drying pretreatment vacuum microwave drying vacuum freeze drying vitamin C |
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