[Objective] To study the key technology in the vacuum freeze drying of nectarine slice and search for the best processing technology and parameters, so as to provide references for the industrialized production of dehydrated fruits and vegetable products. [ Method ] With the warm air dried products as the control, the best technical conditions of vacuum freeze drying and warm air drying of nectarine slices were Bludied based on single factor experiment, and the sensory quality of the nectarine slices was compared. [ Result] The best vacuum freeze drying conditions for nectarine slices were 25 ?. board temperature, 2 mm slice thickness and 15. 5 h drying time. The product of nectarine slice dried by vacuum freeze maintained the original shape of fresh nectarine, and its relention of rehydration, color and Vc was belter than that of warm air drying,the quality of rehydrated products was basically the same as that of fresh nectarine slices. [Conclusion] The vacuum freeze drying is suitable for the drying of fruits and vegetables, and the dried products are better than the warm air dried products in their color, aroma, taste and nutrients.%[目的]研究真空冷冻干燥油桃片的关键技术,寻找最佳的加工工艺和参数,为脱水果蔬产品工业化生产提供参考.[方法]以热风干燥产品为对照,在多因素试验的基础上研究了真空冷冻干燥、热风干燥桃片的最佳工艺条件,并对所得油桃脆片产品的各种感官品质进行比较.[结果]最佳真空冷冻干燥油桃片的条件为隔板温度25℃,桃片厚度2 mm,干燥时间15.5 h；真空冷冻干燥产品基本保持了新鲜油桃片原有的形状,且复水性,色泽以及Vc的保留率均较热风干燥产品要好,其复水后的产品品质与桃片基本相同.[结论]真空冷冻干燥适合于果蔬产品的干燥,产品在色、香、味和营养成分的保持方面都较热风干燥产品好.
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