食品真空冻干技术的应用研究  

Application of Vacuum Freeze Drying Technology for Food

作　　者：冯雅 戴浩然 郭少聪 薛清松 何诗行 FENG Ya;DAI Haoran;GUO Shaocong;XUE Qingsong;HE Shihang(College of Biology and Food Engineering,Chuzhou University,Chuzhou 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《食品安全导刊》2022年第16期177-179,共3页China Food Safety Magazine

摘　　要：随着人们日常生活水平的提高和消费观念的改变,传统食品工艺已逐渐不能满足人们的需求,快捷方便、健康安全成为消费者的全新追求。本文主要介绍了食品真空冻干技术的一些原理和特点,探讨了其不足以及市场应用。With the improvement of people’s daily living standards and the change of consumption concept,traditional food technology has gradually been unable to meet people’s needs.Fast and convenient,health and safety become the new pursuit of consumers.This paper mainly introduces some principles and characteristics of food vacuum freeze-drying technology,and discusses its deficiency and market application.

关 键 词：食品 真空冻干 应用 

分 类 号：TS205[轻工技术与工程—食品科学]