水果真空冷冻干燥的预处理及其联合干燥技术研究进展

Research Progress of Pretreatment and Combined Drying Technology of Vacuum Freeze Drying of Fruits

真空冷冻干燥技术可以更好地保留水果的营养成分,提高水果产品的附加值。本文阐述了真空冷冻干燥技术的原理及特点,总结了预处理和真空冷冻联合干燥以及适宜的干燥参数对水果冻干品质、能耗和速率的影响,以期为水果真空冷冻干燥技术的发展提供参考。

Vacuum freeze drying technology can better retain the nutrients of fruits and greatly increase the add⁃ed value of fruit products.This paper expounds the principle and characteristics of vacuum freeze drying technol⁃ogy,summarized the effects of pretreatment,vacuum freeze combined drying and suitable drying parameters on fruit freeze-drying quality,energy consumption and rate,in order to provide a reference for the development of fruit vacuum freeze drying technology.