摘要
文章介绍真空冷冻干燥技术在食品的应用过程中,值得注意的几个关键问题及其研究进展,并总结真空冷冻干燥技术保证产品品质、提高干燥速率,节能减排的工艺措施和发展方向。
Some key issues and research progress are introduced on the vacuum freezing evaporation technology in food application, and the development/or vacuum freezing evaporation technology to keep the quality of product, increasing the drying rate and energy conservation are summarized.
出处
《食品与机械》
CSCD
北大核心
2013年第6期232-235,共4页
Food and Machinery
基金
浙江省科技计划(编号:2012F20026)
浙江省重大科技专项(编号:2008C2009)
