Science and Technology of Food Industry

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XING Ying, YUE Zhen-zhen, XU Huai-de, WANG Jing-hua, ZHOU Su-mei. Review of Drying Methods on the Chemical Composition of Plant Products[J]. Science and Technology of Food Industry, 2018, 39(21): 342-347. DOI: 10.13386/j.issn1002-0306.2018.21.060
Citation: XING Ying, YUE Zhen-zhen, XU Huai-de, WANG Jing-hua, ZHOU Su-mei. Review of Drying Methods on the Chemical Composition of Plant Products[J]. Science and Technology of Food Industry, 2018, 39(21): 342-347. DOI: 10.13386/j.issn1002-0306.2018.21.060
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Review of Drying Methods on the Chemical Composition of Plant Products

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    • Abstract
  • The progress of effect of different drying methods on the chemical composition of plant products was reviewed. The effects of conventional drying methods such as hot air drying,vacuum drying,microwave drying,sun drying,shade drying,freeze drying and combination drying methods such as microwave-hot air,hot air-vacuum,freeze-microwave combined drying on the nutrients(VC,proteins,carotenoids)and the active ingredients(phenols,essential oils and polysaccharides)of plant products were studied. The results could provide the theoretical basis for the drying of plant products.
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