In addition to maintaining the original quality characteristics of snack food during the processing of raw materials, it can also meet the different needs of people and improve the utilization value and economic value of agricultural products. Through food processing and intensive processing with different characteristics, the multi-functionality of food and its new products can
Purpose of drying Extend the storage period: used in the processing of certain snack food to improve the processing quality, such as soybeans and peanuts, which are properly dried and dehydrated, which is conducive to shelling and post-processing; improves product quality; facilitates commodity circulation; dried food, its moisture The activity is low, which is conducive to long-term
スナック菓子加工における乾燥と焼成の違い Read More »
