摘要
果蔬变温压差膨化干燥是一种新型的果蔬干燥技术,它结合了热风干燥和真空冷冻干燥的优点。变温压差膨化干燥技术生产的果蔬产品绿色天然、营养丰富、品质优良,应用前景广阔。该文综述了果蔬变温压差膨化干燥设备的发展历程以及国、内外生产工艺和干燥机理的研究进展,分析了果蔬变温压差膨化干燥技术的特点和难点,并论述了该技术发展趋势和应用前景,为果蔬变温压差膨化干燥的深入研究提供参考。
As a method of drying, the explosion puffing drying for fruits and vegetables at variable temperature and pressure difference is a new technology, which combine the advantages of hot-air drying and vacuum freeze drying. The puffed fruits and vegetables are natural, healthy foods and contain plentiful nutrition, also have the excellent qualities and the wide application prospects. Review on the explosion puffing drying equipments, as well as the national and international technics and mechanism of explosion puffing drying processing were carried out, meanwhile the characteristics and difficulties of explosion puffing drying were also analyzed in this paper. Finally, the development trend and application prospects of this technology were discussed. It provides a reference for further research on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第6期308-312,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
2006年科研院所技术研究开发专项(NCSTE-2006-JKZX-291)
2007年科技部科研院所技术研究开发专项(NCSTE-2007-JKZX-288)
关键词
果蔬
变温压差
膨化干燥
进展
fruits and vegetables
variable temperature and pressure difference
explosion puffing drying
review
