中国食物与营养2012，Vol.18Issue(2)：24-29,6.
果蔬真空油炸脱水技术研究及果蔬脆片产业发展概况
Research Progress of VacuumFrying Technology and Industry Development Situation of Crispy Chips of Fruits and Vegetables
摘要
Abstract
The research progress of vacuum-frying technology of fruits and vegetables was reviewed including the principle and charac teristic feature of vacuumfrying, technology history, the equipment development, processing technology, pretreatment techlfique, theory study on water evaporation and oil transfer, safely of oil, application of HACCP and package and storage conditions. The industry status and problems of crispy chips of fruits and vegetables were analyzed, the application prospects and technology development trend were discussed, and the strategy and suggestion were put forward to provide reference for government and enterprise.关键词
真空油炸/果蔬脆片/研究进展/产业发展Key words
vacuum frying/crispy chips of fruits and vegetables/research progress/industry development分类
轻工纺织引用本文复制引用
钮福祥,王红杰,徐飞,孙健,岳瑞雪,朱红..果蔬真空油炸脱水技术研究及果蔬脆片产业发展概况[J].中国食物与营养,2012,18(2):24-29,6.基金项目
国家现代农业产业技术体系建设专项资金项目（项目编号：CARS-11-B-20）. （）
