The evaluation of the impact of food processing on the nutrients and health benefits of vegetables and fruits is of high practical importance. In this short literature overview the refractance window drying (RWD) technology, a novel contact drying technique, was compared with other drying techniques as the freeze drying technique to stabilize fruits and vegetables. The antioxidant capacity, phenolic or polyphenol content and carotenoids are important published quality properties. The RWD technology as mild drying process showed various opportunities to maintain the product quality and the nutrient content as well as their biological activity to a high degree.

评价食品加工对蔬菜和水果的营养和健康益处的影响具有很高的实践意义。在此简短的文献综述中，将折射窗干燥（RWD）技术（一种新颖的接触式干燥技术）与其他干燥技术（用于稳定水果和蔬菜的冷冻干燥技术）进行了比较。抗氧化剂能力，酚或多酚含量和类胡萝卜素是重要的公开质量特性。RWD技术作为温和的干燥过程显示出各种机会，可以在很大程度上保持产品质量和营养成分及其生物活性。