学术
摘 要:
脱水食品的市场需求和质量要求越来越高，推动干燥新技术的发展。超声波干燥是一门新兴的干燥技术，可以在较低温度下更快地干燥食品，所以越来越受到人们的重视。文章首先介绍了超声波干燥的机理，然后论述了超声波预处理、超声热风干燥及超声喷雾干燥的研究现状、存在的问题和应用前景。[著者文摘]
文章出处:
《广东化工》-2008年35卷2期 -49-51页
栏目信息:
分 类 号:
Application of Ultrasonic in Foodstuff Drying
Zeng Lifen （Guangdong Trade Vocational ＆ Technical School, Guangzhou 510507, China）
Abstract:
Consumption of dehydration food has experienced a noticeable increase in its demand and qualification requirement on the market, which improve drying technologies development. Power ultrasonic drying in food industry processing is considered to be an emergent technology which food can be dried more rapidly at lower temperature than in the conventional hot-air drying. So it is becoming increasingly appreciated. The paper at first briefly discussed the principles of ultrasound drying. Then it reviewed the development of ultrasound application in the food drying, typically ultrasonic pretreatment, hot-air drying assisted by ultrasound and ultrasonic spray drying. Finally, the existent problems and application prospects of ultrasonic drying were discussed.[著者文摘]
Key words:
ultrasonic; food drying
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