蔬菜干燥技术与理论研究动态

Development in vegetable-drying technique and its study trends

详细介绍了常压热风、真空冷冻、微波、远红外、渗透等蔬菜干燥技术的发展动态,论述了相关的平衡含水率、干燥动力学、干燥阶段与干燥速率、干燥模型、干燥品质控制等干燥理论研究动态,以及与蔬菜干燥技术相关的湿空气热力学、数学及其相关学科;并指出科学有效地控制脱水蔬菜的生产工艺,提高产品品质,开发高效率、低能耗的干燥技术与设备,生产新型特种蔬菜,是今后脱水蔬菜生产的主要研究方向.

Developments in vegetable drying techniques such as hot wind at normal pressure, vacuum freezing, micro wave, far infrared rays and osmosis were described in detail. Relevantly, the trends in the drying theories of balanced moisture content, dynamics, stages, speed, models, quality control and so on, as well as humid air thermodynamics, mathematics and other relevant subjects were discussed. The paper indicated that controlling the processing scientifically and effectively, promoting the quality of products, developing efficient and low energy consuming drying techniques and equipments, producing new vegetables for special purposes, should be the main directions for research on future dehydrated vegetable production.