Progress in the Application of Vacuum Technology in Key Technologies for Modern Processing of Low Sugar Preserved Fruits
Preserved fruits are one of the traditional foods in China.The key technologies for modern processing of preserved fruits mainly include peeling,color protection,sugar penetration,drying,packaging and other key technologies.Vacuum technology is a new modem technology that has been widely applied in the food industry in recent years.Overview the application of vacuum technology in the processing of low sugar preserved fruits,and introduce the advantages and disadvantages of vacuum technology application,thereby providing reference for in-depth research on preserved fruit processing technology.
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