真空冷冻干燥食品加工工艺研究  

Study on the Processing Technology of Vacuum Freeze-drying Food

作　　者：王焕 李亚会 Wang Huan;Li Yahui(Shangqiu Vocational&Technical College,Shangqiu 476000,China)

机构地区：[1]商丘职业技术学院

出　　处：《现代食品》2019年第23期83-84,共2页Modern Food

摘　　要：虽然真空冷冻干燥食品加工工艺在我国已经普遍应用,但相对于国外同类技艺仍存在一定差距。本文立足于真空冷冻干燥食品加工工艺的现状提出改进措施,以期促进国内真空冷冻干燥食品加工工艺技术的改良。Although the vacuum freeze-drying technology has been widely used in China,there is still a certain gap compared with the similar technology abroad.In this paper,based on the status quo of vacuum freeze-drying food processing technology,improvement measures will be put forward in order to promote the improvement of domestic vacuum freezedrying food processing technology.

关 键 词：真空冷冻技术 食品加工 加工工艺 

分 类 号：TS205[轻工技术与工程—食品科学]