超临界CO_2干燥技术在食品加工领域中的应用  

Application of supercritical carbon dioxide drying in food processing

作　　者：刘书成[1,2] 张常松[1,2] 张良[1,2] 吉宏武[1,2] 章超桦[1,2] 邓楚津[1] 高加龙[1,2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省普通高等学校水产品深加工重点实验室,广东湛江524088

出　　处：《食品工业科技》2012年第7期410-414,共5页Science and Technology of Food Industry

基　　金：广东省自然科学基金(10152408801000010);广东海洋大学自然科学基金(C10126)

摘　　要：超临界CO_2干燥技术在食品加工领域中的应用刚刚起步。简单介绍了常见的食品物料的干燥方法,超临界CO_2干燥的发展历史和分类,重点综述了超临界CO_2干燥食品物料的可行性、干燥过程和特点以及超临界CO_2干燥在食品加工领域的研究进展等,并对其发展前景做了展望。The application of supercritical carbon dioxide drying has just started in food processing.The common drying methods of food materials,development history and classification of supercritical carbon dioxide drying were briefly introduced.The feasibility,drying process,drying characteristic and application of supercritical carbon dioxide in food processing were summarized in detail.The development prospects for supercritical carbon dioxide drying of food materials were made.

关 键 词：超临界CO_2干燥 食品加工 干燥过程 品质 

分 类 号：TS205[轻工技术与工程—食品科学]