果蔬加工新趋势(下)
HU NAN NONG YE（2002）
Abstract
4.果蔬粉加工 将新鲜果蔬加工成果蔬粉,其水分含量低于6％,不仅最大限度地利用了原料,减少了因其腐烂造成的损失,而且干燥脱水后的产品容易贮藏,能大大降低贮藏、运输、包装等方面的费用。且此种加工对原料的大小、形状没有要求,拓宽了果蔬
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