真空冷冻联合干燥技术在食品工业中的研究进展

陈瑞瑞; 谢婵媛; 柴燃; 张紫阳; 田振扬; 常世敏

真空冷冻联合干燥技术在食品工业中的研究进展

河北工程大学生命科学与食品工程学院

基金项目:

河北省重点研发计划项目(18227139D)

详细信息

作者简介:
陈瑞瑞(1992—),女,汉族,硕士在读,研究方向:食品营养品质评价与功效

通讯作者:
常世敏,博士,副教授,研究方向:食品营养品质评价与功效

中图分类号: TS205
计量
- 文章访问数: 3
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- PDF下载量: 1
出版历程
- 收稿日期: 2022-09-18
- 刊出日期: 2023-03-19

Research Progress of Vacuum Freezing Combined Drying Technologies in Food Industry

College of Life Science and Food Engineering,Hebei University of Engineering

摘要

摘要: 综述了热风、喷雾、微波、红外等不同干燥技术联合真空冷冻干燥的工艺参数及对产品品质的影响，阐述了真空冷冻干燥联合其他不同干燥技术的干燥原理与特点，分析了不同联合干燥技术在缩短干燥时间、节约成本、改善食品品质方面的协同作用，以期为真空冷冻联合干燥技术在食品工业中的研究与应用提供参考。
- 真空冷冻干燥 /
- 联合干燥 /
- 喷雾 /
- 微波 /
- 食品工业
Abstract: In this paper,the effects of process parameters of different drying technologies such as hot air,spray,microwave and infrared combined with vacuum freeze-drying on products qualities were summarized,the drying principles and characteristics of vacuum freeze-drying combined with other drying techniques were elaborated,and the synergistic effects of different combined drying technologies on shortening drying time,saving cost and improving foods qualities were analyzed,in order to provide references for the researches and applications of vacuum freeze-drying combined technologies in food industry.
- vacuum freeze-drying /
- combined drying /
- spray /
- microwave /
- food industry

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参考文献(56)

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