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2024 02 v.44 41-46
生姜干燥技术研究进展
基金项目(Foundation): 山东省重点研发计划(重大科技创新工程)-乡村振兴科技创新提振行动计划项目(2021TZXD001)
邮箱(Email):
DOI: 10.19590/j.cnki.1008-1038.2024.02.008
中文作者单位:

河北工程大学生命科学与食品工程学院;山东省农业科学院农产品加工与营养研究所;山东省农产品精深加工技术重点实验室;农业部新食品资源加工重点实验室;河南科技学院食品学院;

摘要(Abstract):

干燥是生姜的一种加工方式,也是生姜的一种重要的预处理方法。目前,生姜的干燥技术发展迅速,本文综述了国内外各种生姜干燥技术的研究现状及其优缺点,既有单一的干燥方式,如对流干燥、热风干燥、微波干燥、红外辐射干燥、真空冷冻干燥、喷雾干燥等;又有多种方法联合的干燥方式,如微波-热风、红外-热风、真空-微波联合干燥;并分析了不同的干燥方式各自的优缺点,以期为生姜干燥新技术开发提供参考。

关键词(KeyWords): 生姜;单一干燥技术;联合干燥技术
参考文献

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基本信息:

DOI:10.19590/j.cnki.1008-1038.2024.02.008

中图分类号:TS255.3

引用信息:

[1]姜龙,李丹丹,王文亮等.生姜干燥技术研究进展[J].中国果菜,2024,44(02):41-46.DOI:10.19590/j.cnki.1008-1038.2024.02.008.

基金信息:

山东省重点研发计划(重大科技创新工程)-乡村振兴科技创新提振行动计划项目(2021TZXD001)

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