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当前位置: 首页 > 文章 > 果蔬变温压差膨化干燥技术研究进展 农业工程学报 2008,24 (6) 316-320
Position: Home > Articles > Review on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference Transactions of the Chinese Society of Agricultural Engineering 2008,24 (6) 316-320

果蔬变温压差膨化干燥技术研究进展

作  者：
毕金峰;魏益民
单  位：
中国农业科学院农产品加工研究所
关键词：
果蔬;变温压差;膨化干燥;进展
摘  要：
果蔬变温压差膨化干燥是一种新型的果蔬干燥技术,它结合了热风干燥和真空冷冻干燥的优点。变温压差膨化干燥技术生产的果蔬产品绿色天然、营养丰富、品质优良,应用前景广阔。该文综述了果蔬变温压差膨化干燥设备的发展历程以及国、内外生产工艺和干燥机理的研究进展,分析了果蔬变温压差膨化干燥技术的特点和难点,并论述了该技术发展趋势和应用前景,为果蔬变温压差膨化干燥的深入研究提供参考。
译  名：
Review on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference
作  者：
Bi Jinfeng, Wei Yimin (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
关键词：
fruits and vegetables; variable temperature and pressure difference; explosion puffing drying; review
摘  要：
As a method of drying, the explosion puffing drying for fruits and vegetables at variable temperature and pressure difference is a new technology, which combine the advantages of hot-air drying and vacuum freeze drying. The puffed fruits and vegetables are natural, healthy foods and contain plentiful nutrition, also have the excellent qualities and the wide application prospects. Review on the explosion puffing drying equipments, as well as the national and international technics and mechanism of explosion puffing drying processing were carried out, meanwhile the characteristics and difficulties of explosion puffing drying were also analyzed in this paper. Finally, the development trend and application prospects of this technology were discussed. It provides a reference for further research on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference.

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