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中文摘要：
选用热风干燥、红外干燥、吸附干燥和微波干燥4种方法对胡萝卜切片进行干燥试验,分析不同方法的干燥速度及其对干制品中的Vc含量、复水性和感官品质的影响。结果表明：外红干燥速度快,干制品具有较好的复水性;吸附干燥在VC的保留和感官品质上具有优势。
英文摘要：
Effects of different drying methods on the quality of carrots by Hot-air drying,Infrared ray drying,Adsorption drying and Microwave drying were studied in the paper.Drying rate,the retention of Vitamin c,rehydration characteristics and sensory quality of dried carrots were researched.The results showed that the Infrared ray drying had the fastest drying rate and better rehydration characteristics.Adsorption drying had the advantage on the retention of Vitamin c and the sensor quality.
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