微波联合干燥技术在农产品领域的应用  

Application of Microwave Combined Drying Technology in Field of Agricultural Products

作　　者：邢文龙 杨延辰[1] 张小燕[1] 谢安[1] 万丽娜[1] 赵丹[1] 曹有福[1] XING Wenlong;YANG Yanchen;ZHANG Xiaoyan;XIE An;WAN Lina;ZHAO Dan;CAO Youfu(Chinese Academy of Agricultural Mechanization Sciences,Beijing 100083,China)

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《农业工程》2021年第2期69-74,共6页AGRICULTURAL ENGINEERING

基　　金：“十三五”国家重点研发计划项目(项目编号:2019YFD0901800)。

摘　　要：干燥是农产品加工贮藏的一项重要技术。利用微波对农产品进行干燥具有干燥速率快、营养成分损失少的优点。但微波干燥均匀性差、容易因过热出现物料边缘或尖角部分焦化等问题,将微波与其他干燥技术进行联合,可以有效解决该问题。简述了微波干燥原理,重点阐述国内外微波与热风、流化床、热泵、真空和真空冷冻等联合干燥技术的特点及研究进展,总结目前存在的问题并提出发展趋势,为微波联合干燥技术在农产品领域的进一步研究提供参考。Drying is an important technology in processing and storage of agricultural products.Microwave drying of agricultural products has advantages of fast drying rate and less nutrient loss.However,due to poor uniformity of microwave drying,material edge overheating and sharp corner coking are inevitably caused.Combination of microwave and other drying methods can be used to solve this problem.Theory of microwave drying were briefly summarized.Characteristics and research progress of microwave combined drying technology such as microwave combined with hot air,fluidized bed,heat pump,vacuum,vacuum freezing from domestic and abroad were analyzed.Existing problems and development trend were discussed.A reference for further research of microwave combined drying technology in field of agricultural products were provided.

关 键 词：农产品 微波干燥 联合干燥 

分 类 号：TS205.1[轻工技术与工程—食品科学]