Research progress on the new freeze-drying technology of fruits and vegetables

Authors

WANG Xin-ke, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
YANG Xi-hong, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China ；Key Laboratory for Biochemical Engineering of Shandong Province,Qingdao, Shandong 266042 , China
WU Fan, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
XIE Jing-wen, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
YU Dong-xing, Qingdao Zhike Inspection and Testing Co., Ltd., Qingdao,Shandong 266002 , China ；Shanghao Science and Technology Co., Ltd., Qingdao, Shandong 266002 , China
XIE Wan-cui, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China ；Key Laboratory for Biochemical Engineering of Shandong Province,Qingdao, Shandong 266042 , China ；Qingdao Zhike Inspectio

Abstract

The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg

Publication Date

6-28-2020

First Page

226

Last Page

232

DOI

10.13652/j.issn.1003-5788.2020.06.041

Recommended Citation

Xin-ke, WANG; Xi-hong, YANG; Fan, WU; Jing-wen, XIE; Dong-xing, YU; and Wan-cui, XIE (2020) "Research progress on the new freeze-drying technology of fruits and vegetables," Food and Machinery: Vol. 36: Iss. 6, Article 41.
DOI: 10.13652/j.issn.1003-5788.2020.06.041
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/41

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