Research progress in the quality change of dehydrated vegetables in processing

SUN Xiao-jing; LIU Jun; ZOU Yu-xiao; LIAO Sen-tai; LIU Fan

doi:10.13386/j.issn1002-0306.2014.20.077

SUN Xiao-jing, LIU Jun, ZOU Yu-xiao, LIAO Sen-tai, LIU Fan. Research progress in the quality change of dehydrated vegetables in processing[J]. Science and Technology of Food Industry, 2014, (20): 388-392. DOI: 10.13386/j.issn1002-0306.2014.20.077

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Research progress in the quality change of dehydrated vegetables in processing

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Dehydrated vegetables as one further processing product of vegetables are popular, and these products quality influence on prospects of the market. This paper summarized flavor components and quality changes of dehydrated vegetables in manufacturing processes, and detailed analyses the impacts of pretreatment and drying technology on quality changes. Finally, dehydrated vegetables combined with industry dynamics were discussed in order to explore future direction. Meanwhile, the paper research theoretical reference for the industrial development of dehydrated vegetables.

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Research progress in the quality change of dehydrated vegetables in processing

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