摘要
冷冻干燥技术作为一种新型的加工技术,主要应用于高附加值的食品、生物制品等方面,但是由于冷冻干燥周期长、成本高、能耗大、生产力小,无法将该技术推广到普通食品的生产加工中。因此,食品工业界急需一种新的技术来弥补甚至消除冷冻干燥技术的缺陷,既能在低温下极大地保留食品的营养成分及色香味,又能降低生产成本,缩短干燥时间,提高干燥速率。因此,本文对微波冷冻干燥技术展开了研究与讨论,微波干燥技术具有升温速度快、整体加热、加热均匀等优点,将两种技术结合在一起,可克服各自原有的缺点,实现技术的优化,进而应用于更多食品的生产加工。
As a relatively new processing technology, freeze drying technology is mainly used for highadditional- value food, biologics and so on. On account of long-period, high-cost, high-consuming as well as low-productivity characteristics of freeze drying, the technology can not be promoted to the general processing of food. As a result, food industry is badly in need of a new technology to make up for, or even eliminate the defects of freeze drying technology to greatly keep nutrients and color and fragrance in low temperature, and in the meanwhile, cut down production cost, shorten drying time and build up drying rate. Therefore, freeze drying technology is combined with microwave drying technology with advantages of high speed of raising temperature, integral heating, and uniform heating. The new combined technology achieves further technology optimization to be applied to more food processing.
作者
牟婧婧
Mu Jingjing(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
出处
《现代食品》
2018年第24期37-39,共3页
Modern Food
关键词
微波技术
冷冻
食品行业
Microwave technology
Freeze
Food industry
