真空冷冻干燥对食品质量的影响  

Effect of Food Quality on Condition of the Vacuum Freezing-dry

作　　者：王益强[1] 孙萍[2] 刘鲁建 

机构地区：[1]莱阳农学院实习工厂,山东莱阳265200 [2]莱阳农学院食品科学系 [3]莱阳市重型机械厂

出　　处：《莱阳农学院学报》2003年第2期149-153,共5页Journal of Laiyang Agricultural College

摘　　要：分析了真空冷冻干燥基本原理与过程特点。并将在真空冷冻干燥与热力干燥条件下对食品物理性质和化学性质的不同影响进行对比,得出真空冷冻干燥能够很好地抑制食品中微生物的生长与控制食品中的酶活性,能够很好地保持食品的色、香、味与营养物质。指出真空冷冻干燥作为食品行业的一种发展趋势,必将得到迅速发展。Firstly,analyse the basic principle and process characteristic of Vacuum Freecing-dry.then compare effect of the nature of physical and chemical on condition of vacuum freecing-dry with on the condition of heat-force dry.On condition of vacuum freecing-dry,germ growing of the food is restrained and activity of the food is controlled very well. food color,food fragrance,food taste and food nourishment element can be remained perfectly.Regarded as the develping direction of food occupation,the techenology of vacuum freecing-dry must be developed rapidly.

关 键 词：食品干燥 真空冷冻干燥 食品质量 原理 特点 食品物理性质 食品化学性质 

分 类 号：TS205[轻工技术与工程—食品科学]