选用两种杏，就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。

The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied.

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由于该技术不包括在烫漂的过程中加入蒸汽或水，因此将其称为“红外线干烫漂”(idb)技术。

Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' (IDB) technology.

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由于该技术不包括在烫漂的过程中加入蒸汽或水，因此将其称为“红外线干烫漂”(idb)技术。

Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' (IDB) technology.

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