| 食品干燥新技术及其应用 |
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| 引用本文： | 周水琴,应义斌.食品干燥新技术及其应用[J].农机化研究,2003(4):150-152. |
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| 作者姓名： | 周水琴 应义斌 |
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| 作者单位： | 浙江大学,生物系统工程与食品科学学院,浙江,杭州,310029 |
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| 摘 要： | 综述了食品干燥的方法，其中包括一些新型干燥技术，如微波冷冻干燥、热球干燥、超声波干燥、离心式流化床干燥，并对每种方法的优点与缺点做了对比．对其应用也做了介绍。
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| 关 键 词： | 食品 干燥 微波冷冻 热球 超声波 离心式流化床 脱水 太阳能 转鼓 喷雾 |
| 文章编号： | 1003-188X(2003)04-0150-03 |
| 修稿时间： | 2003年2月17日 |
An Overview of Food Dehydration Technology |
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| ZHOU Shui-qin,YING-Yibin.An Overview of Food Dehydration Technology[J].Journal of Agricultural Mechanization Research,2003(4):150-152. |
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| Authors: | ZHOU Shui-qin YING-Yibin |
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| Abstract: | This article is a review of methods for the dehydration of foods, including some novel drying technology, such as microwave-freeze drying, ball drying, ultrasonic drying, and centrifugal fluidized-bed drying. The advantages and disadvantages of each method were compared with each other, and the applications of each method were also discussed. |
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| Keywords: | food processing technique drying technique overview dehydration microwave-freeze drying ball drying |
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