常压冷冻干燥技术在食品中的应用研究  

Application of Atmospheric Freeze Drying in Food

作　　者：任广跃[1] 李晖[1] 段续[1] 时秋月[1] 丁玲[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品研究与开发》2013年第18期119-122,共4页Food Research and Development

基　　金：基于涡流管制冷效应的怀山药常压冷冻干燥机理及干燥行为控制机制(31271972);介电特性作用下的果蔬微波冷冻干燥行为及机理(U1204332);基于冷冻干燥前处理的半干型果蔬微波真空干燥的孔道行为及机理(31201399)

摘　　要：综述了基于不同除湿方式的常压冷冻干燥技术的原理、试验应用研究及干燥动力学模型模拟,与常规真空冷冻干燥技术相比,常压冷冻干燥处理因其无需配备真空装置,可节约近1/3能耗,并且其干燥质量与真空冻干相似。此外,论文提出了常压冷冻干燥技术在食品干燥处理实际应用过程中所存在的一些问题,展望了常压冷冻干燥技术在食品领域中发展趋势。This paper focuses on the development and application of atmospheric freeze drying （AFD）, which includes the principle, test application, drying kinetics and simulation. Compared to vacuum freeze drying, about 1/3 energy consumption could be saved in AFD due to removing the vacuum chamber and other ancillary equipments, and the drying quality of AFD is similar to vacuum freeze drying. Furthermore, some problems during the application of AFD in food are also revealed, and the development of AFD process in this field was forecasted.

关 键 词：常压冷冻干燥 食品 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]