鱼及肉制品真空冻干技术研究现状

Current Status of Research on Vacuum Freeze Drying of Fish and Meat Products

本文对鱼、肉类真空冷冻干燥在国内外的研究及发展的历史和现状进行阐述。主要内容包括真空冷冻干燥理论研究的基本方法,理论模型研究的主要成果和最新进展;国内外真空冻干特别是在鱼、肉类冻干方面的理论、技术的发展及应用的历史和现状,国内外对真空冻干技术的最新研究成果;本文侧重鱼、肉类真空冻干的阐述,着重阐明了鱼及肉类应用真空冷冻干燥技术进行贮藏的优势和必要性,结合生产实践说明真空冻干的效果以及在实际应用中所存在的主要问题,高能耗所带来的高成本依然制约着鱼、肉类真空冻干技术的迅速发展,如何降低能耗而得到高质量的产品,将是鱼及肉类真空冻干技术研究发展的主要方向。

This paper reviews the current research status and history of development of vacuum freeze drying technology in and outside of China. This review focuses on the basic methods used in the theoretical research of vacuum freeze drying technology, the recent major achievements and the latest progress of theoretical modeling research, the current application status and the history of theoretical and technological development of vacuum freeze drying for fish and meat products, and the latest research achievements of vacuum freeze drying technology in and outside of China. This review highlights the advantages and necessity of vacuum freeze drying technology in the preservation of fish and meat products, and the effectiveness and the main problems related to its practical applications. Quick development of vacuum freeze drying technologies for fish and meat products remains restricted due to high energy consumption and consequent high cost. Reducing energy consumption and producing high-quality products will be the main trends of development of vacuum freeze drying technologies for fish and meat products.