文章摘要
Advances in application studies on the technology of microwave low-temperature vacuum dehydration
  
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Author NameAffiliation
姚志勇,万金庆,庞文燕,钟耀广 上海海洋大学食品学院上海201306 
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Abstract:
      Different dehydration has various influences upon the product. As a new combination drying technology, microwave lowtemperature vacuum dehydration is particularly suitable for drying the thermosensitive materials. This article described the background of how microwave low-temperature vacuum dehydration came into being and clarified the characteristics and advantages of this new drying technology. This paper also introduced the development and application of such technology at home and abroad, and pointed out the prospect of this technology.
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