超声波应用于食品干燥的研究进展

Research Progress of Ultrasound in Foodstuff Drying

超声波干燥具有降低干燥温度,缩短干燥总时间,减少干制品质量损失的优点,可与其他干燥方式耦合,用于不同种类食品的干燥。就超声波干燥与其他干燥技术结合应用于食品工业做一综述,探究超声波对食品干燥时间及干燥品质的影响。

As an emergent technology, ultrasonic drying has the advantage of drying rapidly at low temperature without affecting the quality of the product. So it is becoming widely used in drying different kinds of food. This paper mainly reviewed the development of ultrasonic drying in combination with different drying techniques in food industry. Then it provided a discussion of the influence of ultrasound on drying time and drying quality.