摘要
针对食品冷冻干燥过程中,存在过程速率慢,生产周期长的问题,对影响食品冷冻干燥的传热传质速率的诸因素从理论上进行了综述、分析,为食品冷冻干燥技术的进一步研究、应用提供一定的参考。
Aiming at the issues on the low velocity and long period of the process of refrigerant drying of food, this essay theoretically summarizes and analyzes the factors that have influences on it. And also give some certain reference on the study and application of the technology of refrigerant drying of food.
出处
《四川食品与发酵》
2003年第1期50-53,共4页
Sichuan Food and Fermentation
关键词
食品
冷冻干燥
传热速率
传质速率
refrigerant Drying, velocity of heat conduction, velocity of sublimation
