本文对胡萝卜粉的真空带式干燥、真空微波干燥和热风干燥三种干燥方法进行对比，探讨了胡萝卜粉的最佳干燥加工工艺。
A comparison was made of three drying technologies for carrot powder, including vacuum belt drying, vacuum microwave drying and air-drying.
结果表明，真空冷冻干燥对发芽糙米品质影响最小，其次是微波干燥和普通热风干燥。
The result showed that the nutrition and quality of the germinated brown rice could be mainly preserved by vacuum-freeze drying followed by microwave drying and hot-air drying.
采用常规热风与真空微波联合干燥方式也能较好地改善颗粒状果蔬的质量。
The quality characteristics of product dried by combined hot air-vacuum microwave are significant improved than hot air drying alone.
结果表明蒸煮方法较优于水煮，微波干燥优于热风、远红外和油炸干燥方法。
The result shows that the steaming method was superior to boiling, and microwave drying method superior to far-infrared drying, heated air drying and oil-frying.
结果表明蒸煮方法较优于水煮，微波干燥优于热风、远红外和油炸干燥方法。
The result shows that the steaming method was superior to boiling, and microwave drying method superior to far-infrared drying, heated air drying and oil-frying.
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