摘要
综述了食品干燥的方法,其中包括一些新型干燥技术,如微波冷冻干燥、热球干燥、超声波干燥、离心式流化床干燥,并对每种方法的优点与缺点做了对比,对其应用也做了介绍。
This article is a review of methods for the dehydration of foods, including some novel drying technology, such as microwave-freeze drying, ball drying, ultrasonic drying, and centrifugal fluidized-bed drying. The advantages and disadvantages of each method were compared with each other, and the applications of each method were also discussed.
出处
《农机化研究》
北大核心
2003年第4期150-152,共3页
Journal of Agricultural Mechanization Research
关键词
食品
干燥
微波冷冻
热球
超声波
离心式流化床
脱水
太阳能
转鼓
喷雾
food processing technique
drying technique
overview
dehydration
microwave-freeze drying
ball drying
