红外技术在果蔬干燥中的应用及研究进展  

Application and Development of Infrared Drying Technology on Fruits and Vegetables

作　　者：刘斌[1] 吴本刚[2] 陈盼[1] 毕峰华 万丽娜[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《包装与食品机械》2015年第3期50-53,共4页Packaging and Food Machinery

基　　金：国家科技支撑计划项目(2014BAD04B04-03)

摘　　要：近年来,我国果蔬加工业发展迅速,脱水果蔬加工已经成为增加农民收入、提高农业效益、促进我国区域经济发展,在国内外市场占据较大优势的重要行业。介绍了脱水果蔬干燥的原理、特点以及干燥技术的研究进展,着重介绍了近几年研究较热的果蔬干燥技术:红外加热法,展望了红外技术在我国果蔬加工产业中的应用前景。The rapid growth of processing industry on fruits and vegetables has occurred in China present- ly. Dehydrated fruits and vegetables industry as an important industry has occupy a larger advantage in domes- tic and overseas market, and has increase farmer income, improve agricultural efficiency, promoted the develop- ment of regional economy in China. The technological characteristics and principle of drying methods were for- mulated in this study. Meanwhile, this study introduced current research and application of various drying methods and emphatically introduced infrared heating methods. Finally, the application prospects of various technologies in the dehydrated fruits and vegetables industry were discussed.

关 键 词：果蔬 干燥技术 红外技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]