食品低压过热蒸汽干燥技术

Drying of foodstuffs by low-pressure superheated steam

过热蒸汽干燥是近年来发展起来的新技术,和传统的热风对流干燥相比具有干燥效率高、能耗低和干燥产品质量好等优点。过热蒸汽应用于食品的干燥,其显著的特点是能实现无氧或少氧的干燥环境,干燥过程不会出现"硬壳"或"结皮"的现象,消除了进一步干燥可能出现的障碍,产品具有多孔的结构。特别是低压过热蒸汽干燥应用于食品等热敏性物料,避免了过热蒸汽干燥操作温度高,从而影响产品质量的问题,具有广阔的发展前景。

Superheated steam drying is a new technology developed recently, compared with conventional hot air drying, it has some advantages, such as high drying efficiency, low energy consumption, better products＇ quality and so on. Drying of foodstuffs with superheated steam features advantages in comparison with traditional hot air drying are absence of oxygen prevents oxidative reactions, rendering a very porous material, easily rehydrated and with a minimum of volume reduction in most cases. Especially, drying of foodstuffs with low-pressure superheated which avoid the disadvantages of products qualities dried use atmospheric pressure or higher, it will be widely developed in the future.