食品微波真空干燥研究进展  

Research progress of microwave vacuum drying of food

作　　者：张增帅[1] 张宝善[1] 罗喻红[1] 王恒超[1] 

机构地区：[1]陕西师范大学食品营养与工程学院,陕西西安710062

出　　处：《食品工业科技》2012年第23期393-397,共5页Science and Technology of Food Industry

基　　金：科技部农业成果推广项目(2011GB23600017);西安市工业攻关项目(CYX1129)

摘　　要：微波真空干燥是综合微波干燥和真空干燥优点的一项新技术,越来越广泛应用于干燥领域中。该文概述了微波真空干燥的基本原理、干燥动力学模型、干燥特点及国内外在食品领域的应用等方面的研究进展。Microwave vacuum drying is a new technology which combination of the benefits of microwave drying and vacuum drying and is used wildly in drying area.The development of its principle,drying kinetics model,the characteristic, and its application in food process all around the world were reviewed in this paper.

关 键 词：微波真空干燥 原理 特点 干燥动力学模型 应用 

分 类 号：TS205.1[轻工技术与工程—食品科学]