真空冷冻联合干燥技术在食品工业中的研究进展

综述了热风、喷雾、微波、红外等不同干燥技术联合真空冷冻干燥的工艺参数及对产品品质的影响，阐述了真空冷冻干燥联合其他不同干燥技术的干燥原理与特点，分析了不同联合干燥技术在缩短干燥时间、节约成本、改善食品品质方面的协同作用，以期为真空冷冻联合干燥技术在食品工业中的研究与应用提供参考。

Research Progress of Vacuum Freezing Combined Drying Technologies in Food Industry

In this paper, the effects of process parameters of different drying technologies such as hot air, spray, microwave and infrared combined with vacuum freeze-drying on products qualities were summarized, the drying principles and characteristics of vacuum freeze-drying combined with other drying techniques were elaborated, and the synergistic effects of different combined drying technologies on shortening drying time, saving cost and improving foods qualities were analyzed, in order to provide references for the researches and applications of vacuum freeze-drying combined technologies in food industry.