超声在食品干燥领域中的研究进展

Progress of Food Drying Assisted by Ultrasound

如何快速而经济地干燥物料并获得高品质的产品,是干燥领域需要解决的核心问题。目前传统单一的干燥技术在一些方面已无法满足实际需求,探索各种干燥技术的组合成为近年来的研究热点。功率超声(声强大于1 W/cm 2)作为一种绿色、无污染的物理加工方法,在干燥过程中强化水分的传热和传质方面已显示出独特的优越性,在食品干燥领域方面具有广阔的应用前景。本论文主要介绍了超声在食品干燥前预处理、超声强化渗透脱水、超声耦合热风干燥、超声耦合喷雾干燥、超声耦合冷冻干燥、超声耦合热泵干燥、超声耦合太阳能干燥等方面的研究进展,分析了超声干燥的作用效应及机理,总结了超声干燥的优点并指出目前存在的问题及今后的研究方向。

How to quickly and economically dry materials to obtain high-quality products is the core problem that needs to be solved by drying field.At present,traditional simplex drying technology fails to meet the actual demands in some aspects.Exploring the combination of various drying technologies has become a hotspot of research in recent years.Power ultrasound(sound intensity lager than 1 W/cm 2)is a green and pollution free processing method.It has shown its unique superiorities in the aspects of strengthening heat transfer and mass transfer of water content during drying.Therefore,power ultrasound is with wide application prospect in the field of food drying.This paper mainly introduced the recent progress of ultrasonic drying techniques in the aspects of ultrasonic pretreatment before food drying,ultrasonic enhancement of osmotic dehydration,ultrasonic coupling hot air drying,ultrasonic coupling spray drying,ultrasonic coupling freeze drying,ultrasonic coupling heat-pump drying and ultrasonic coupling solar drying,etc.And this paper also analyzed the effects and mechanisms of action,summarized the advantages of ultrasound drying,and pointed out the existing problems and future research directions.