微波流态化联合干燥技术在果蔬中的研究进展  

The Research Process of Microwave Fluidization Combined Drying Technology in Fruit and Vegetables

作　　者：吕为乔[1] 李树君[2] 韩清华[2] 王也[2] 周海军[2] 

机构地区：[1]中国农业大学工学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《食品研究与开发》2015年第6期120-123,共4页Food Research and Development

基　　金：国家"863"高技术研究发展计划资助项目(2011AA100802);科研院所技术开发研究专项资金项目(2012EG119149)

摘　　要：阐述了微波干燥在果蔬加工上的干燥原理和不足,并结合国内外研究背景,说明多种干燥方法联合干燥是微波干燥果蔬类农副产品的发展趋势。介绍了微波热风流态化联合干燥的研究成果,提出了热风微波真空流态化分阶段组合干燥的设想以及预期中的技术问题。The drying principle and deficiency of microwave drying in fruit and vegetables processing was researched, and with the research background at home and abroad believes that connecting with many kinds of drying methods is the microwave drying＇s development tendency in agricultural and sideline products such as fruit and vegetables. The research achievement in the microwave fluidization drying with hot air was introduced , and the idea of a combined drying process connecting hot air, microwave, vacuum and fluidization in different stages was submitted, furthermore, some technology problems in the process were predicted.

关 键 词：微波干燥 微波流态化 果蔬 组合干燥 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]