生鲜食品联合干燥节能保质技术的研究进展  

Research of Energy-Saving and Shelf-Life Extension Technology of Fresh Food by Joint Drying

作　　者：张慜[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《干燥技术与设备》2009年第5期214-218,227,共6页

摘　　要：生鲜食品联合干燥是指根据物料的特性将2种或2种以上的干燥方式组合应用,达到优势互补与节能保质目的的一种复合干燥(脱水)技术。介绍了国内外联合干燥研究的进展情况以及不同物料采用联合干燥技术的优点和目前尚存在的问题,认为开发集各种干燥方式优点于一体的多功能干燥器是未来的一种发展趋势。Fresh food joint-drying is a composite drying （dehydration） technology defined as the combination of two or more drying methods to achieve complementary advantages and energy-saving and shelf-life extension, according to the characteristics of the materials. This paper introduced the research progress of the joint-drying home and abroad, and discussed the advantages joint drying technology and the remaining problems, tt was proposed the development of muhifunctional dryer set blengding various drying advantages together is an advance trends.

关 键 词：生鲜食品 联合干燥 节能保质 

分 类 号：TS205.1[轻工技术与工程—食品科学]