微波加工浆果技术进展  

Development of microwave processing berry fruit technology

作　　者：林甄[1] 刘海军[1] 郑先哲[1] 刘成海[1] 宋翔宇[1] 刘代亚[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2013年第2期155-160,共6页Journal of Northeast Agricultural University

基　　金：国家自然科学基金(31271911;31071579);黑龙江省自然科学基金重点项目(ZD201013);黑龙江省教育厅重点科研项目(12521z003)

摘　　要：文章综述了浆果干燥的热点问题,主要是浆果的干燥工艺和干品品质研究,微波加热对物料内水分、温度传递和品质变化影响的研究。浆果干燥工艺的趋势是由常规干燥方法向真空与冷冻、微波与泡沫等组合干燥方法发展,微波真空膨化技术是加工浆果脆片的新技术,干燥目标的趋势是由强调干燥效率向效率与品质并重的方向发展,干燥机理的趋势是由分析宏观的温度水分变化向解析微观的质、热传递过程对目标成分影响的方向发展。The hot topics of berry drying technology are summarized, mainly including the research on the drying technology and the quality of dried berry product, and the effect of microwave heating on quality and the transfer of moisture and temperature. The trend of berries drying process is developing from conventional methods to a combination of drying method such as vacuum and freezer, as well as microwave and foam. Microwave vacuum puffing technology is a novel technology for processing berry slices. The conventional drying target of emphasizing on the drying efficiency is changed to pay attention to both the efficiency and quality. The tendency of drying mechanism is transitional from the only analysis the macro-change of temperature and moisture to explanation the effect of micro-process of mass and heating on the target composition.

关 键 词：浆果干燥 微波 研究热点 趋势 

分 类 号：S660.32[农业科学—果树学]