冻干食品过程参数优化的研究现状  

The present research situation of optimizing the processing parameters of freeze-dried food

作　　者：陈仪男[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,漳州363000

出　　处：《食品工业科技》2005年第1期182-184,共3页Science and Technology of Food Industry

基　　金：漳州市科学基金资助项目(编号Z03035)

摘　　要：对食品真空冷冻干燥的过程参数进行讨论,论述了预冻 速率、预冻终点温度、加热方式和温度、干燥室真空度及 料盘装载量等参数优化的重要性,并对冻干食品的发展 趋势作了展望。Some discussions are taken in detail in the article about the processing parameters of freeze-dried food, including the importance of optimizing the parameters of the pre-freezing speed, the end temperature of pre-freezing, way of heating and its temperature control, the vacuum degree of drying room and the loading amount of plate, and so on. Meanwhile, prospects are put forward for the development trend of freeze-dried food.

关 键 词：食品 冻干 过程参数 优化 

分 类 号：TS205.1[轻工技术与工程—食品科学]