摘要
红外干燥作为一种新兴的干燥技术,具有干燥速度快、干燥质量好、低耗能以及灭菌效果好的特点。文章分别在干燥速率、干燥质量和能耗三个方面总结分析了红外干燥技术的特点,并通过将其与其它常用干燥方法进行对比,分析了其在食品工业上的应用可行性。
As a booming drying technology,infrared drying owns the advantages of high drying rate,high drying quality,low energy consumption and perfect sterilization effect. The paper shows the characteristics of infrared dehydration in terms of drying rate,drying quality and energy consumption and finally analysis the application feasibility in food industry based on the comparison between infrared drying and other drying technologies.
出处
《食品研究与开发》
CAS
北大核心
2014年第15期76-80,共5页
Food Research and Development
基金
优质果酒加工关键技术研究及产业化示范(2012BAD31B07)
关键词
红外干燥
食品
干燥速率
干燥质量
能耗
infrared drying
food
drying rate
drying quality
energy consumption
