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真空冷冻升华干燥技术从最初用于生物、医药制品开始,到现在又拓展应用于食品行业中.着重论述了食品冷冻升华干燥的原理,分别给出了升华速率公式及干操层内水蒸汽迁移速率.在第三部分介绍了升华干燥主要工艺过程及必要的没计数据.最后较详细的介绍了几种食品冷冻升华干燥设备,并进行了比较,给出了设备简图.通过介绍,指出真空冷冻干燥将是干燥食品的发展方向.
Vacuum freezing and sublimation drying technology has been used in biology and medicine since it was first used in biological and pharmaceutical products, and has been extended to the food industry now. The emphases are given on the principle of food freezing and sublimation drying, the formula of sublimation rate and the water vapor migration Rate.The main process of sublimation and drying and the necessary data are introduced in the third part.Finally, several kinds of food freezing and sublimation drying equipment are introduced in detail and compared, and the sketch of the equipment is given. Vacuum freeze-drying will be the development direction of dry food.