微波真空组合干燥在食品加工中的应用  

The Application of Microwave Vacuum Drying in Food Processing

作　　者：张乐道[1] 任广跃[1] 董铁有[2] 

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 [2]河南科技大学农业工程学院,河南洛阳471023

出　　处：《干燥技术与设备》2015年第4期23-28,共6页

基　　金：国家自然科学基金(31271972;U1204332)

摘　　要：微波真空组合干燥技术是将微波干燥和真空干燥或真空冷冻干燥技术结合起来,弥补了微波干燥过程中物料温度高导致热损伤、真空或真空冷冻干燥干燥时间长的缺点,使物料在较低温度下短时间内完成干燥过程,具有干燥温度低、营养成分损失少、干燥速度快等优点。本文针对微波真空冷冻干燥技术在食品加工中的应用,详细阐述了其干燥原理、干燥特点、干燥设备和未来的研究和发展方向。Microwave vacuum freeze-drying is a technology that combined the technology of vacuum freeze drying and microwave drying. Microwave vacuum freeze-drying avoid the deficiency of high drying temperature for microwave drying and long drying time for vacuum freeze drying. Material will be dried at low temperature under short time during the process of microwave vacuum freeze-drying. The advantage of microwave vacuum freeze-drying is low drying temperature, less lose nutritional ingredient, and big drying rate. This paper is focus on the application of microwave vacuum freeze-drying on food processing, the drying mechanism, drying characteristic, and the research and development direction of future are also elucidated.

关 键 词：微波真空冷冻干燥 干燥原理 优点 发展方向 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]