摘要
真空浸渍(VI)是将真空技术引入传统的浸渍过程的一种新技术,它能快速地将外部溶液渗入到动、植物组织的结构中,从而改变食品的组分。真空浸渍在果蔬加工中可以有广泛的应用,并有它特殊的优点。本文介绍了果蔬真空浸渍过程中的主要影响因素,总结了该技术近年来用于果蔬加工业的重要进展,最后对真空浸渍技术的应用前景进行了展望。
Vacuum impregnation（VI）is considered as a useful technique to quickly introduce external liquids into the porous structure of animal and plant tissues in a controlled way. VI has broad applications in fruits and vegetables processing industry, which provides many unique advantages. This paper presents the main factors which affect the impregnation process were proposed, Important developments related to Vl applications in fruits and vegetables industry, and future research needs in this field were also summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期291-294,共4页
Science and Technology of Food Industry
基金
浙江省“食品科学与工程”重中之重学科建设项目开放课题
关键词
扩散
浸渍脱水
真空浸渍
diffusion
osmotic dehydration
vacuum impregnation
fruits and vegetables processing
