食品干燥新技术的研究进展  

Progress of New Food Drying Technology

作　　者：张慜[1] 张鹏[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]江南大学食品学院,江苏无锡214036

出　　处：《食品与生物技术学报》2006年第2期115-119,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20576049)

摘　　要：阐述了各种干燥方法的技术特点,介绍了微波干燥、红外线辐射干燥、冲击干燥、渗透干燥、卤素干燥、流化床干燥以及冷冻干燥在国内外的研究和应用现状,以及这些技术在食品干燥加工中存在的问题和应用前景。The technological characteristics of various drying methods were formulated in this work. Meanwhile, this study introduced current research and application of various drying methods both inland and outland. Finally, the existing problems and application prospects of various technology in the drying process of food were discussed.

关 键 词：食品干燥 新技术 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]