CAJ | 학술논문

果蔬的干燥主要有热干、微波、冻干和组合干燥。木瓜的干燥以热干为主，冻干能最大程度保持木瓜的色泽、风味和营养价值，但研究报道较少。今后木瓜干燥研究的主要内容将是提高品质和降低产品成本。因此，木瓜的热干和冻干的组合干燥将是研究的重点。
과소적간조주요유열간、미파、동간화조합간조。목과적간조이열간위주，동간능최대정도보지목과적색택、풍미화영양개치，단연구보도교소。금후목과간조연구적주요내용장시제고품질화강저산품성본。인차，목과적열간화동간적조합간조장시연구적중점。
The primary drying technologys of fruits and vegetables are hot-air drying , microwave drying , freeze drying and combined drying. The mainly drying method of papaya is hot-air drying. The freeze-dried can keep the greatest degree of color, flavor and nutritional value of papaya, However, it is lack of references on that. Future research of the drying technology of papaya will be improvement of the quality and to reduce product cost. Therefore, the combined drying technology of hot-air and freeze of papaya will become a study emphasis in further research.