ABSTRACT: The research progress on the effects of drying methods on chemical constituents of plant products was reviewed. The effects of conventional drying methods such as hot air drying, vacuum drying, microwave drying equipment, sun drying, shade drying, freeze drying and combined drying methods such as Microwave-hot air, hot air-vacuum, freeze-microwave combined drying on the nutrients such as VC, protein, carotenoids, phenolic substances, volatile substances and polysaccharides in plant products were analyzed. The research of drying technology provides theoretical basis.
Key words: drying method, plant microwave drying, chemical composition
Plant products have high water content, strong seasonality, concentrated market, and easy to rot and deteriorate if not handled in time. Drying is a common preservation method in plant processing. It can reduce water activity, inhibit enzyme activity and microbial growth, thus prolong the storage time of plant products at room temperature.
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