食品真空冷冻联合干燥技术研究进展  

Research Progress of Food Vacuum Freeze Combined Drying Technology

作　　者：张丽文[1] 罗瑞明[1] 李亚蕾[1] 李俊丽[1] 牛佳[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国调味品》2017年第3期152-156,共5页China Condiment

基　　金：国家自然科学基金地区基金项目(31160328)

摘　　要：采用真空冷冻干燥方式干燥物料能最大限度保留原有物料物理、化学品质,是一种较好的干燥物料方式,但存在能耗高、时间长、生产成本高的不足。因此,将真空冷冻干燥与其他干燥方式联合得到品质好、能耗低的产品是未来食品干燥主要研究方向。文章简述了国内外关于食品各种真空冷冻联合干燥技术,并总结了相应研究成果和应用现状,提出了真空冷冻联合干燥技术在食品加工领域应用中存在的问题及对策。The vacuum freeze drying materials can maximize the retention of physical and chemical quality of original materials. It is a good way of drying materials, but there are defects of high energy consumption, long time and high production cost. Therefore, combine vacuum freeze drying and other drying methods to get the products with good quality and low energy consumption is the main research direction of future food drying. Introduce domestic and foreign food vacuum freeze combined drying technology, and summarize the relative research and application status, put forward the problems and countermeasures of vacuum freeze combined drying technology applied in the field of food processing.

关 键 词：食品 真空冷冻干燥 联合干燥 研究进展 

分 类 号：TS205.7[轻工技术与工程—食品科学]