Abstract

The aim of this study is to describe the hot air drying in the field of fruits and vegetables drying the research present situation, put forward the hot air drying of problems need to be solved in the study and the future development trend is prospected. Hot air drying is the most commonly employed commercial technique for drying biological products. However, the processing technique is short of systematic research, especially in the relationship between energy consumption and output. Therefore, the optimization of combination drying and the application of energy-saving technology will be the problems that are urgently needed to solve in the future research of hot air drying technology.

Keywords:

Fruits and vegetables, hot air drying, thin layer drying,

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