预处理方法在食品冷冻干燥中的应用分析  

The Analysis of Pretreatment Methods Applied in the Freeze-dried Food

作　　者：吴阳阳[1] 李敏[2] 关志强[2] 张珂[1] 

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]广东海洋大学工程学院,广东湛江524088

出　　处：《食品研究与开发》2015年第9期135-140,共6页Food Research and Development

基　　金：广东省科技厅资助项目(2013B020312007);广东海洋大学自然科学基金资助(1312450)

摘　　要：真空冷冻干燥在干制品品质方面优于其他干燥,但由于其能耗较大,应用范围和规模受到一定的限制,干燥前的预处理可以有效改善传热传质,降低能耗。本文综述了预处理方法在食品冷冻干燥中的应用,综合分析了渗透、微波、超声波、真空冷却、高压脉冲电场和冻融等预处理的原理和研究现状,为不同食品物料冷冻干燥预处理方法的选择提供理论依据,并为改善冻干工艺提供参考。In terms of the quality of dried products, vacuum freeze drying is superior to other drying methods. But the application scope and scale of freeze-drying are limited because of its large energy consumption. Drying pretreatment can effectively improve the heat and mass transfer, reduce energy consumption.This article described the application status of pretreatment methods in the freeze-dried food. The principles of osmosis, microwave, ultrasound, vacuum cooling, high pulsed electric field, freeze-thaw pretreatment methods were analyzed comprehensively. A theoretical basis for the selection of pretreatment methods suited for different food materials and theoretical guidance to improve lyophilization process were proposed.

关 键 词：预处理 渗透 微波 超声波 真空冷却 高压脉冲电场 冻融 

分 类 号：TS205.7[轻工技术与工程—食品科学]