物理场辅助渗透脱水技术及其在果蔬干燥中的应用

Physical Field-Assisted Osmotic Dehydration Technology and Its Application in Fruit and Vegetable Drying

渗透脱水是一种促进果蔬干燥、保持果蔬感官和功能特性、延长果蔬货架期的非热加工技术。渗透脱水技术的主要缺点是传质效率低,物理场辅助渗透脱水技术可有效地提升渗透脱水效率。物理场辅助渗透脱水技术包括:超声波辅助技术、真空辅助技术、高静水压和高压脉冲电场辅助技术,是近年来果蔬干燥研究的热点。通过研究归纳国内外相关文献,分别从果蔬渗透脱水的机理及其传质效率影响因素、物理场辅助渗透脱水技术及动力学模型、物理场辅助渗透脱水在果蔬干燥的应用3个方面综述了物理场辅助渗透脱水技术近年来的研究进展,总结应用中存在的问题,提出未来发展方向。

Osmotic dehydration is a non-thermal processing technology that can promote the dehydration of fruits and vegetables while maintaining their sensory and functional properties and extending the shelf life.However,the main disadvantage of osmotic dehydration technology is the low mass transfer efficiency.Physical field assisted osmotic dehydration technology can effectively improve the efficiency of osmotic dehydration.Physical field assisted osmotic dehydration technology includes ultrasonic,gamma ray,pulsed electric field,vacuum and high hydrostatic pressure assisted osmotic dehydration.Physical field assisted osmotic dehydration technologies and their application in fruits and vegetables are studied in this paper and some new research progresses and the problems are discussed.The mechanism and factors affecting mass transfer efficiency of osmotic dehydration,physical field assisted osmotic dehydration technology,dynamic model and the application of physical field assisted osmotic dehydration in fruit and vegetable drying are discussed.