过热蒸汽干燥及其在食品干燥中的应用  

Superheated Steam Drying and the Study of its Applications in Food Drying

作　　者：白丽青[1] 马晓建[1] 

机构地区：[1]郑州大学化工学院,郑州450001

出　　处：《农机化研究》2008年第9期158-161,共4页Journal of Agricultural Mechanization Research

基　　金：国家科技支撑计划项目(2007BAD66B04)

摘　　要：过热蒸汽干燥是最近发展起来的新技术,与传统热风干燥相比具有节能、环保、干燥产品质量好等优点,在国外已经广泛应用于各个行业,国内研究较少,尚处于实验室研究阶段。其用于食品干燥是近20年发展起来的,尤其是用低压过热蒸汽干燥食品等热敏性物料,避免了过热蒸汽干燥操作温度较高,从而影响产品质量的问题,具有广阔的发展前景。Superheated steam drying is a new technology developed recently, compared with conventional hot air drying, it has some advantages, such as energy consume saving, environment protected , the quality of products superior and so on. it was widely used in many industries overseas, but the study in -country is very few, only in experimental stage, and its utility in food industry has been developed for 20 years, especially dryied with low pressure superheated, which avoid the disadvantages of products＇ qulities dried use atmospheric pressure or higher, it will be widely developed in the future. Ar the same time ,the combination of superheated steam drying.

关 键 词：过热蒸汽 食品干燥 干燥方式 

分 类 号：TS205.9[轻工技术与工程—食品科学]