摘要
本文从理论上以及通过数学求解，得出升华干燥过程应属传质调控，即在真空状态下，使预先冻结的物料中的水分不经冰的融化直接以冰态升华为蒸汽被传出，从而使物料得以干燥。
A theory and the mathematical calculation was studied in this paper. The result shows that mass transfer is sublimation drying's requlative control. That is,it makes moisture in the pre-frozen products directly sublimate into water vapour from the ice state without ice melting under the vacuum condition to dry the products.
关键词
食品
真空干燥
升华干燥
Vacuum drying
Sublimation drying
Mass transfer's requlative controlling
