食品冷冻干燥工艺的参数分析及其强化措施

Parameters Analysis and Strengthening Methods of Vacuum Freeze-drying Technology for Foods

针对目前国内保健食品冻干工艺的制定和食品冻干设备设计的要求,系统分析了食品真空冷冻干燥工艺的原理、系统设备组成及其主要工艺参数之间的关系,对如何强化冷冻干燥工艺过程进行了深入探讨,并提出了通过工艺方法提高冻干食品加工效率及质量的一些具体措施,为冻干食品生产企业制定食品冻干工艺和设计食品真空冻干设备提供了有力的参考依据。

In view of the requirements of domestic health food craft and device design at present, the principle, characteristics and system equipment of food vacuum freeze drying craft are analyzed. And the relations among main craft parameters in the process of freeze - drying technology are discussed. It has been discussed in detail to strengthen this course of freeze - drying craft. And some measures to enhance efficiency and quality of the freeze - drying food are proposed. The conclusions of this paper offer a reference basis for some food manufacturing enterprises making food freeze - drying craft and designing food vacuum freeze drying equipment.