哈密瓜变温压差膨化干燥技术研究进展  

Review on explosion puffing drying by modified temperature and pressure for Hami-melon

作　　者：王杕[1] 毕金峰[2] 孟宪军[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《食品工业科技》2008年第3期286-288,227,共4页Science and Technology of Food Industry

基　　金：2006年科研院所技术研究开发专项(NCSTE-2006-JKZX-291)

摘　　要：哈密瓜变温压差膨化干燥是一种新型的果蔬干燥技术,它结合了传统热风干燥和真空冷冻干燥的优点。用变温压差膨化干燥技术生产的哈密瓜产品绿色天然、营养丰富、品质优良,应用前景广阔。本文详细介绍了哈密瓜变温压差膨化干燥技术的国内外研究现状、发展趋势和产品应用前景。As a method of drying,the explosion puffing by modified temperature and pressure is a new technology of processing for Hami-melon, which combine the advantages of hot air-drying and vacuum freeze drying. The puffed Hami-melon are natural, healthy foods and contain plentiful nutrition, also have the excellent qualities and the wide application prospects, The paper introduced current research of puffed drying both inland and outland, the trend of development and application prospects of the product.

关 键 词：哈密瓜 变温压差 膨化干燥 进展 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]