张丽文,罗瑞明,李亚蕾,李俊丽,牛佳

• 1:宁夏大学农学院

摘要(Abstract)：

采用真空冷冻干燥方式干燥物料能最大限度保留原有物料物理、化学品质,是一种较好的干燥物料方式,但存在能耗高、时间长、生产成本高的不足。因此,将真空冷冻干燥与其他干燥方式联合得到品质好、能耗低的产品是未来食品干燥主要研究方向。文章简述了国内外关于食品各种真空冷冻联合干燥技术,并总结了相应研究成果和应用现状,提出了真空冷冻联合干燥技术在食品加工领域应用中存在的问题及对策。

关键词(KeyWords)： 食品;真空冷冻干燥;联合干燥;研究进展

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金地区基金项目(31160328)

作者(Author): 张丽文,罗瑞明,李亚蕾,李俊丽,牛佳

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