真空冷冻干燥及预处理方法应用研究进展  

Research Progress in the Application of Vacuum Freeze-Drying and Pretreatment Methods

作　　者：侯演林 陈胜慧子[1] 蒲云峰[1] 侯旭杰[1] HOU Yanlin;CHEN Shenghuizi;PU Yunfeng;HOU Xujie(College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300

出　　处：《食品研究与开发》2023年第23期203-208,共6页Food Research and Development

基　　金：兵团科技攻关课题(2018DB002)。

摘　　要：真空冷冻干燥(vacuum freeze dry,VFD)作为食品干燥加工中的一种技术,与其他干燥方法相比具备一定的优势。基于VFD过程中能耗和品质分析不同预处理方法的特点对VFD的5种预处理方式(溶液渗透预处理、脉冲预处理、超声预处理、漂烫预处理、超高压预处理)进行综述,讨论不同预处理方法对真空冷冻干燥后食品的影响,并对食品干燥发展中联用技术的应用进行展望。Vacuum freeze-drying(VFD),a food drying technology,has advantages over other drying methods.The energy consumption and product quality were reviewed for five pretreatment methods(solution penetration pretreatment,pulse pretreatment,ultrasonic pretreatment,bleaching pretreatment,and ultra-high pressure pretreatment)of VFD.The influences of different pretreatment methods on the food treated with VFD were expounded,and the application of combined technologies in food drying was prospected.

关 键 词：真空冷冻干燥 预处理 品质 能耗 联用技术 

分 类 号：TS205[轻工技术与工程—食品科学]