摘要
分析比较了不同干燥技术对产品品质的影响,指出冻干产品的品质优势及产业化障碍;总结果蔬薄层干燥动力学模型的应用现状,探讨常用模型特点;阐明冷冻前处理、控制冷冻速率和调节冰晶成核等预冻处理的提质降耗作用;重点探讨联合干燥技术在缩短干燥时间、改善品质、节能降耗等方面的积极作用,指出微波—冷冻联合干燥技术的产业化前景;并对果蔬冷冻干燥技术的发展方向进行展望。
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study.The current practice in thin layer drying models of fruits and vegetables were discussed,and the characteristics of common models were also summarized.Furthermore,the effects of pre-freezing,such as pretreatment of freezing,control of freezing rate and regulation of ice nucleation on quality improvement and consumption reduction were clarified.This research focused on the positive effects of combined drying technology on shortening drying time,improving quality,saving energy and reducing consumption,and then the industrialization prospect of microwave-freezing drying technology was proposed.The development of freeze-drying technology of fruits and vegetables was prospected.
作者
王新珂
杨锡洪
吴帆
谢静雯
郁东兴
解万翠
WANG Xin-ke;YANG Xi-hong;WU Fan;XIE Jing-wen;YU Dong-xing;XIE Wan-cui(College of Mairine Science and Biological Engineering,Qingdao University of Science&Technology,Qingdao,Shandong 266042,China;Key Laboratory for Biochemical Engineering of Shandong Province,Qingdao,Shandong 266042,China;Qingdao Zhike Inspection and Testing Co.,Ltd.,Qingdao,Shandong 266002,China;Shanghao Science and Technology Co.,Ltd.,Qingdao,Shandong 266002,China)
出处
《食品与机械》
北大核心
2020年第6期226-232,共7页
Food and Machinery
基金
山东省重点研发计划项目(编号:2017GHY15127)
国家级大学生创新创业项目(编号:201910426029)。
关键词
果蔬
冷冻干燥
干燥动力学模型
节能降耗
联合干燥
fruits and vegetables
freeze-drying
dynamic kinetics model
pretreatment
save energy and reduce consumption
combined drying
