气体射流冲击在农产品加工中的应用及展望  

Application and Prospect of Air-impingement Jet Technology in Agricultural Products Processing

作　　者：时静 刘颖沙 王文光[1] SHI Jing;LIU Yingsha;WANG Wen'guang(School of Biological Engineering,Yangling Vocational and Technical College,Xianyang,Shaanxi 721100,China)

机构地区：[1]杨凌职业技术学院生物工程学院,陕西咸阳721100

出　　处：《农产品加工》2020年第12期70-72,共3页Farm Products Processing

基　　金：杨凌职业技术学院自然科学研究基金项目“圣女果气体射流冲击干燥模型研究”(A2018054)。

摘　　要：在农产品领域中,气体射流冲击技术主要应用于农产品的干燥和焙烤等方面,作为一种新的干燥技术,相比传统的热风干燥不仅具有更高的对流换热系数、干燥速度,以及更低的能耗,更使产品品质大大提高,有着广泛的应用前景。对射流冲击新技术在农产品加工领域的应用研究现状进行综合分析,概括该技术的主要特点,对发展前景、研究方向进行阐述。In the field of agricultural products,air-impingement jet technology is mainly used in the drying and baking of agricultural products.As a new drying technology,compared with the traditional hot air drying,it not only has higher convective heat transfer coefficient,drying speed,and lower energy consumption,but also greatly improves the product quality,and has a broad application prospect.In this paper,the application of air-impingement jet technology in the field of agricultural products processing was analyzed and synthesized,the main characteristics of the technology were summarized,and the development prospect and research direction were described.

关 键 词：气体射流冲击 农产品干燥 应用 进展 

分 类 号：TS201[轻工技术与工程—食品科学]