摘要
真空冷冻干燥(vacuum freeze dry,VFD)作为食品干燥加工中的一种技术,与其他干燥方法相比具备一定的优势。基于VFD过程中能耗和品质分析不同预处理方法的特点对VFD的5种预处理方式(溶液渗透预处理、脉冲预处理、超声预处理、漂烫预处理、超高压预处理)进行综述,讨论不同预处理方法对真空冷冻干燥后食品的影响,并对食品干燥发展中联用技术的应用进行展望。
Vacuum freeze-drying(VFD),a food drying technology,has advantages over other drying methods.The energy consumption and product quality were reviewed for five pretreatment methods(solution penetration pretreatment,pulse pretreatment,ultrasonic pretreatment,bleaching pretreatment,and ultra-high pressure pretreatment)of VFD.The influences of different pretreatment methods on the food treated with VFD were expounded,and the application of combined technologies in food drying was prospected.
作者
侯演林
陈胜慧子
蒲云峰
侯旭杰
HOU Yanlin;CHEN Shenghuizi;PU Yunfeng;HOU Xujie(College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第23期203-208,共6页
Food Research and Development
基金
兵团科技攻关课题(2018DB002)。
关键词
真空冷冻干燥
预处理
品质
能耗
联用技术
vacuum freeze-drying
pretreatment
quality
energy consumption
combined technologies
