CAJ | 학술논문

文章综述了浆果干燥的热点问题,主要是浆果的干燥工艺和干品品质研究,微波加热对物料内水分、温度传递和品质变化影响的研究.浆果干燥工艺的趋势是由常规干燥方法向真空与冷冻、微波与泡沫等组合干燥方法发展,微波真空膨化技术是加工浆果脆片的新技术,干燥目标的趋势是由强调干燥效率向效率与品质并重的方向发展,干燥机理的趋势是由分析宏观的温度水分变化向解析微观的质、热传递过程对目标成分影响的方向发展.
문장종술료장과간조적열점문제,주요시장과적간조공예화간품품질연구,미파가열대물료내수분、온도전체화품질변화영향적연구.장과간조공예적추세시유상규간조방법향진공여냉동、미파여포말등조합간조방법발전,미파진공팽화기술시가공장과취편적신기술,간조목표적추세시유강조간조효솔향효솔여품질병중적방향발전,간조궤리적추세시유분석굉관적온도수분변화향해석미관적질、열전체과정대목표성분영향적방향발전.
The hot topics of berry drying technology are summarized, mainly including the research on the drying technology and the quality of dried berry product, and the effect of microwave heating on quality and the transfer of moisture and temperature. The trend of berries drying process is developing from conventional methods to a combination of drying method such as vacuum and freezer, as well as microwave and foam. Microwave vacuum puffing technology is a novel technology for processing berry slices. The conventional drying target of emphasizing on the drying efficiency is changed to pay attention to both the efficiency and quality. The tendency of drying mechanism is transitional from the only analysis the macro-change of temperature and moisture to explanation the effect of micro-process of mass and heating on the target composition.