康奈尔研究人员利用微波蒸气干燥、养分保存和支持健康饮食,创造了无油、脆皮甜菜零食。 Cornell researchers created oil-free, crispy beet snacks using microwave-vacuum drying, preserving nutrients and supporting healthy eating.

Cornell AgriTech 研究人员开发了微波蒸气干燥方法,在没有油的情况下制作脆脆质、储物稳定的甜菜,比煎烤或烘烤更好地保存养分。 Cornell AgriTech researchers have developed a microwave-vacuum drying method that creates crispy, shelf-stable beet snacks without oil, preserving nutrients better than frying or baking. 该工艺使用低热和低压来快速抽取和干甜菜切片,其中淀粉含量是实现紧缩的关键。 The process uses low heat and reduced pressure to puff and dry beet slices quickly, with starch content key to achieving crunch. 这一创新由陈教授助理教授和博士生Diane Makovic领导,可以推广到其他淀粉蔬菜和水果,支持区域农民,并扩大健康、全自然的零食选择。 The innovation, led by Assistant Professor Chang Chen and doctoral student Diane Makovic, may extend to other starchy vegetables and fruits, supporting regional farmers and expanding healthy, all-natural snack options. 该技术由美国农业部和Cornell AgriTech资助,与对富含纤维、抗氧化剂和微营养素的功能食品的需求相一致。 Funded by the USDA and Cornell AgriTech, the technology aligns with demand for functional foods rich in fiber, antioxidants, and micronutrients.