Research Progress of Fruit and Vegetable Chips Using Vacuum Oil Bath Dehydration Technology

doi:10.3969/j.issn.1673-1689.2012.04.002

Home > Archive>Volume 31, Issue 4, 2012 >348-354. DOI:10.3969/j.issn.1673-1689.2012.04.002

Research Progress of Fruit and Vegetable Chips Using Vacuum Oil Bath Dehydration Technology
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                        10.3969/j.issn.1673-1689.2012.04.002
                    
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Abstract:

The research status on vacuum oil bath dehydration technology was summarized,involving the principle of vacuum frying,pretreatment,vacuum oil bath dehydration technology research history and the latest research progress.The problems existing in the vacuum oil bath dehydration technology was analyzed,the prospects of its application and technology development trend were discussed.

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ZHANG Wei-ming, SUN Xiao-ming. Research Progress of Fruit and Vegetable Chips Using Vacuum Oil Bath Dehydration Technology[J]. Journal of Food Science and Biotechnology,2012,31(4):348-354.

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Online: June 17,2014
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