食品物料的收缩变形特性及其对干燥过程的影响  

Shrinkage Deformation Characteristics of Food Material and Its Effect on the Drying Process

作　　者：范小平[1] 王雅君 邹子爵 向红[1] 缪丽华[1] 应旦阳[1] FAN Xiaoping;WANG Yajun;ZOU Zijue;XIANG Hong;MIAO Lihua;YING Danyang(College of Food Science,South China Agricultural University（Guangzhou 510642)

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品工业》2018年第9期227-231,共5页The Food Industry

基　　金：广东省自然科学基金项目(2014A030313452);广东省高等学校优秀青年教师培养计划资助项目(YQ2015025);国家自然科学基金项目(31201401)

摘　　要：对国内外收缩变形的相关研究及干燥过程中食品物料变形种类和相关机理进行分析。根据不同的干燥经验模型,介绍食品干燥收缩变形的体积变化规律,及其对食品质构的影响,重点分析了物料表面收缩变形产生的水分扩散特性变化和湿热应力变化,及其对干燥过程热质传递的影响,并对食品物料的收缩变形的下一步研究提出展望。Combined with domestic and foreign shrinkage deformation related research on food material drying, analyze the drying food deformation types and related mechanisms. On the basis of different drying empirical model, introduce change law of food drying shrinkage deformation and the effect of food quality and structure, emphasis on the change water diffusion characteristics and moisture and heat stress, the effect of heat and mass transfer with material drying shrinkage deformation, and put forward the prospects of food deformation for the further research.

关 键 词：食品干燥 收缩变形 干燥模型 机理研究 综述 

分 类 号：TS205[轻工技术与工程—食品科学]