| 摘要 |
A process for drying and/or preserving fruit, comprising: dehydrating fruit at a temperature of 55 DEG to 80 DEG C. for a period of about 16 hours until the water content of the fruit is about 40%; packing the so-dehydrated fruit into sterile containers, so as to minimize the amount of air in said containers, and hermetically sealing said containers; maintaining the hermetically sealed containers at a temperature of 75 DEG to 80 DEG C. for three to four hours; and then storing the containers at room temperature.
|
