| 摘要 |
A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials.
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