食品微波真空干燥技术研究进展  

Research Advances of Microwave-vacuum Drying Technology for Dried Food Processing

作　　者：李辉[1,2] 袁芳[1] 林河通[1,2] 林艺芬[1,2] 陈艺晖[1,2] 王绍青[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2011年第1期46-50,共5页Packaging and Food Machinery

基　　金：国家科技支撑计划专项(2007BAD07B05);农业部公益性行业荔枝科研专项(nyhyzx07-031);福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)资助

摘　　要：微波真空干燥是用微波辐射作为加热源在真空条件下进行加热而使物料脱水的过程,具有快速、高效、低温等优点。本文阐述了微波真空干燥的作用机理,介绍了微波真空干燥的特性及研究现状,旨在为微波真空干燥技术在食品加工中的研究和应用提供参考。Microwave-vacuum drying is a dehydration process that uses microwave radiation for heat generation in the vacuum conditions,and its advantages are rapid,efficient and low temperature.The mechanism of microwave-vacuum drying was explained and the characteristics and current research simulation of microwave-vacuum drying were also introduced in this paper.The objective of this paper was to provide the references for the research and application of microwave-vacuum drying for dried food processing.

关 键 词：食品 干燥技术 微波真空干燥 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学] TS255.4[轻工技术与工程—食品科学与工程]