Research progress in vacuum processing technology of fruit and vegetable chips

LI Zhi- ya; LI Qing-ming; SU Xiao-jun; ZHANG Li-ru; LI Wen-jia

doi:10.13386/j.issn1002-0306.2015.17.071

LI Zhi- ya, LI Qing-ming, SU Xiao-jun, ZHANG Li-ru, LI Wen-jia. Research progress in vacuum processing technology of fruit and vegetable chips[J]. Science and Technology of Food Industry, 2015, (17): 384-387. DOI: 10.13386/j.issn1002-0306.2015.17.071

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Research progress in vacuum processing technology of fruit and vegetable chips

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The characteristics,presen research progress and technological conditions of vacuum processing technologies for fruit and vegetable crisps including vacuum frying,Variable temperature differential expansion,vacuum microwave drying and vacuum microwave drying were summarized.The advantages and disadvantages of these techniques were also discussed,and the current defects and deficiencies of this whole fruit and vegetable crisps industry were pointed out.And based on this,the countermeasure and suggestion for industrial breakthrough in the future were proposed,so this article could have reference value.

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Research progress in vacuum processing technology of fruit and vegetable chips

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