真空浸渍技术加工果蔬的研究进展  

Application of Vacuum Impregnation in Fruit and Vegetable Processing Industry

作　　者：于红果[1] 陈复生[1] 赖少娟[2] 杨宏顺[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]河南工业大学生物工程学院,郑州450052

出　　处：《食品工业》2015年第5期200-203,共4页The Food Industry

基　　金：国家自然科学基金项(31371851;31071617;31200801);郑州市创新型科技人才队伍建设工程项目

摘　　要：我国果蔬产量巨大,但在加工储藏过程中损失较大,将真空浸渍技术应用到果蔬加工中,可有效减少其损失并提高产品质量。对真空浸渍技术的原理、优点及其对果蔬组织可能造成的影响做了介绍,并对该技术在果蔬加工工业中最新应用进行了论述,在此基础上,对其在发展过程中遇到的挑战及未来的方向进行了展望。The yield offruit and vegetable production in China is huge; however, there is a large portion loss during processing and storage. Application of vacuum impregnation （VI） technique can effectively reduce the loss and improve the quality of postharvest fruit and vegetables. Principles and advantages of VI technique is introduced and its applications are reviewed, and the future direction of development and application of the technology is also discussed.

关 键 词：真空浸渍 果蔬加工 应用 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]