微波处理技术在食品干燥领域中的应用  

Application of microwave treatment technology in the field of food drying

作　　者：刘盼盼 任广跃[1,2] 段续 靳力为[1] 张迎敏 马丽苹 LIU Pan-pan;REN Guang-yue;DUAN Xu;JIN Li-wei;ZHANG Ying-min;MA Li-ping(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471000,China;Food Storage Security Henan Collaborative Innovation Center,Zhengzhou,Henan 450001,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]粮食储藏安全河南省协同创新中心,河南郑州450001

出　　处：《食品与机械》2020年第12期194-202,共9页Food and Machinery

基　　金：国家自然科学基金(编号:31671907);国家重点研发项目(编号:2017YFD0400901);智汇郑州·1125聚才计划(编号:郑政[2017]40号);河南省高校重点科研项目(编号:20A550006);河南省科技攻关项目(编号:182102110043)。

摘　　要：文章主要分析了微波处理技术的机理和特点,与传统干燥方式相比,微波处理作用下,物料微观结构出现较多的孔隙和较少的坍塌,有利于水分的脱除,增加了对流传质速率,降低了干燥能耗,提高了营养成分的保存率。同时也比较了微波干燥处理、微波在联合干燥和辅助干燥过程中的应用,对比分析了其干燥能耗、干燥时间和物料品质,并展望了微波处理技术在食品干燥领域良好的发展前景。Microwave has extremely strong penetrability and highly selective heating of only polar molecules,and its radiation effect can enhance the heat and mass transfer efficiency of moisture in the drying process.Therefore,microwave treatment technology has been widely used in the field of food drying.The mechanism and characteristics of microwave treatment were discussed in this review.Compared with the traditional drying method,the microstructure of materials under microwave treatment has more pores and less collapse,which is conducive to the removal of water,increases the mass transfer rate,reduces the drying energy consumption and improves the storage rate of nutrients.Meanwhile,the applications of microwave drying,combined drying and assisted drying were compared.The drying energy consumption,drying time and material quality were also compared,and microwave treatment technology was prospected to has a good prospect in the field of food drying.

关 键 词：微波处理 联合干燥 辅助干燥 干燥能耗 

分 类 号：TS205[轻工技术与工程—食品科学]