复合果蔬加工中真空冷冻干燥技术应用问题及对策  

Application Problems and Countermeasures of Vacuum Freeze Drying Technology in Compound Fruit and Vegetable Processing

作　　者：郭靖 王秉智 GUO Jing;WANG Bingzhi(Huahai Health Technology(Zhejiang)Co.,Ltd.,Hangzhou 310051,China;Fujian Jiade Food Co.,Ltd.,Zhangzhou 363107,China)

机构地区：[1]华海健康科技(浙江)有限公司,浙江杭州310051 [2]福建佳德食品有限公司,福建漳州363107

出　　处：《食品安全导刊》2024年第23期182-184,189,共4页China Food Safety Magazine

摘　　要：本文研究了真空冷冻干燥技术在复合果蔬加工中的应用。通过分析复合果蔬的种类和特点,探讨该技术的原理及优势,发现其能有效去除水分并保留营养成分。然而,技术应用中仍存在热传导不均、水分迁移动力学机理不明、能耗高等问题。对此,本文提出了优化热传导、构建水分迁移模型、采用多级真空系统等策略,以提高干燥效率和经济效益,推动复合果蔬产业的发展。This article studies the application of vacuum freeze drying technology in the processing of composite fruits and vegetables.By analyzing the types and characteristics of composite fruits and vegetables,exploring the principles and advantages of this technology,it was found that it can effectively remove water and retain nutrients.However,there are still problems such as uneven heat conduction,unclear water migration kinetics,and high energy consumption in the technology applications.Therefore,strategies such as optimizing heat conduction,constructing a moisture migration model,and adopting a multi-stage vacuum system have been proposed to improve drying efficiency and economic benefits,and promote the development of the composite fruit and vegetable industry.

关 键 词：复合果蔬 真空冷冻干燥 热传导 水分迁移 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]