果蔬脆

Microwave vacuum drying and puffing is a new technology to produce high quality apple chips.

研究了一种微波真空干燥膨化果蔬脆片的加工方法。

This article demonstrated vacuum treatment technology of fruit and vegetable. Research of processing principle and machine of fruit and vegetable crisp chips was studied.

本文介绍了果蔬的真空处理技术，研究了果蔬脆片的加工原理和设备。

Fructovegetative tablet is a kind of long-preserved food whose principle lies in removing the water contained in fruits and vegetables by low-temperature and vacuum-fry technology.

果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分能长期保存的食品。

The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.

果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。

It provides basic technical parameters for producing crisp fruit-vegetable slice with vacuum low -temperature frying technology. Experiments were done with self-made small scale test-bed.

利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。