红外技术用于农产品灭酶和脱水干燥的研究综述  

Investigation of Infrared Technology on Blanching and Dehydration of Farm Products

作　　者：李树君[1] 林亚玲[1] 潘忠礼[2] 

机构地区：[1]中国农业机械化科学研究院,北京市100083 [2]美国加州大学戴维斯分校,美国戴维斯市95616

出　　处：《农业机械学报》2008年第6期109-112,共4页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：红外辐射加热具有很强的选择性加热特点,被加热固体的吸收率远大于周围空气,热能被加热物体吸收而周围的环境温度上升不多,热能均匀,有一定的穿透效应,热效率和过程效率较高。该技术进行灭酶和加热具有干燥时间短,灭酶和干燥速率快,较少能量消耗以及较高的产品质量等优势。本文对红外辐射能在农产品加工中的特点和红外能进行农副产品灭酶与脱水干燥的研究历史和现状进行了概述,并指出该技术的研究方向。Infrared radiation has strong heat selectivity. The absorptivity of the heated object is higher than the around air, so only the object is heated while the temperature of the environment just raises a little. Also infrared heating has the characteristics such as uniform heating, heat penetration, higher energy and processing efficiencies. For blanching and dehydration, the technology has the advantages of shorter time, quicker velocity, less energy consumption and enhancing final product quality. The characteristics of the infrared radiation technology on blanching and dehydration of farm product, the investigation of infrared technology on blanching and dehydration both at home and abroad were described. Further researches of this technology were pointed out.

关 键 词：农产品 灭酶 脱水 红外辐射 

分 类 号：TS233[轻工技术与工程—粮食、油脂及植物蛋白工程]