农副产品干燥及其联合技术研究进展  

Research progress on drying and their combined technologies of agricultural and by-products

作　　者：孙红霞 孙静儒 朱彩平[1] SUN Hong-Xia;SUN Jing-Ru;ZHU Cai-Ping(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院

出　　处：《食品安全质量检测学报》2019年第15期4982-4987,共6页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31301598);中央高校基本科研业务费专项资金项目(GK201803086);大学生勤助科研项目(KY2018ZD006)~~

摘　　要：随着时代的进步和人民生活水平的逐步提高,各种农副产品已基本实现工业化深加工,农副产品干燥技术是其深加工过程中必不可少的关键环节,其发展及应用受到越来越多的科研工作者的关注.本文首先介绍了几种国内外常用的干燥技术(热风干燥、真空冷冻干燥、微波干燥、喷雾干燥),然后重点论述了过热蒸汽干燥、中短波红外干燥、太阳能干燥、热泵干燥这4种新型干燥技术的优缺点及其联合应用技术,并对农副产品干燥技术未来的发展方向进行了展望.With the progress of the times and the gradual improvement of people's living standards,various agricultural and sideline products have basically achieved industrialized deep processing.The drying technology of agricultural and by-products is an indispensable key link in the deep processing process,and its development and application attract more and more researchers'attention.This paper firstly introduced several commonly used drying technologies at home and abroad(hot air drying,vacuum freeze drying,microwave drying and spray drying),and thenfocused on the 4 new types of drying:superheated steam drying,medium and short wave infrared drying,solar drying and heat pump drying.The advantages and disadvantages of the technologies and their combined application technologies,and the future development directions of the agricultural by-products drying technologies were prospected.

关 键 词：食品干燥 联合干燥 技术对比 

分 类 号：TS205[轻工技术与工程—食品科学]