果蔬低压过热蒸汽干燥研究进展  

Research Progress of Low-pressure Superheated Steam Drying Heat-sensitive Materials

作　　者：刘胜平 曾恩 吴青荣 王高敏 张绪坤 卫浩 

机构地区：[1]南昌航空大学机电设备研究所,南昌330063

出　　处：《食品工业》2017年第10期204-207,共4页The Food Industry

基　　金：国家自然科学基金资助项目(51168038);江西省科技计划(重大)资助项目(2015ACG70012)

摘　　要：对于果蔬类物料的干燥,低压过热蒸汽干燥是一种很好的干燥方法。重点阐述了低压过热蒸汽干燥果蔬类物料的特点与研究现状,介绍了低压过热蒸汽干燥果蔬类物料在应用上存在的问题与发展前景,为低压过热蒸汽干燥果蔬等高含水、热敏性物料的进一步研究与应用提供参考。For the drying of fruit and vegetable materials,low pressure superheated steam drying is a good method of drying.The characteristics and research status of low-pressure superheated steam-dried fruits and vegetables materials are mainly discussed.The problems and prospects of application of low-pressure superheated steam dried fruits and vegetables materials are introduced,which provide reference for the further research and application of low-pressure superheated steam drying high water,heat-sensitive materials such as fruits and vegetables.

关 键 词：低压过热蒸汽 干燥特点 热敏感性物料 果蔬 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]