超声处理对果蔬干燥速率及品质的影响

doi:10.3969/j.issn.1673-1689.2020.04.002

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超声处理对果蔬干燥速率及品质的影响
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                        10.3969/j.issn.1673-1689.2020.04.002
                    
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Effect of Ultrasonic Treatment on Drying Rate and Quality of Fruits and Vegetables

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摘要:

主要阐述了超声波处理在食品干燥过程中的应用及使用效果，并与单一干燥方法进行比较，分析超声波在食品干燥过程中的应用优势，发现在超声波的作用下，有利于物料内部空化气泡的形成，加速去除物料内部与物料紧密结合的水分；超声波还可促进物料内部形成细微孔道，进而减小传热表面的厚度，增加对流传质速度，使得干燥速率得以加快，且物料中的营养成分也更好的被保留。单一频率超声的辅助作用目前研究较多，多频超声强化果蔬干燥的研究将成为超声波强化果蔬干燥研究中的更重要的一部分。

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Consumers' demand and quality requirements for dehydrated foods are gradually increasing，and the market of high-end dehydrated foods is expanding day by day. High-quality and efficient drying technology is an effective means to solve the technical bottleneck of high-end dehydrated foods. This article expounded the application of the ultrasonic treatment in food drying process，compared it with single drying methods，and analyzed the advantages of ultrasonic application in food drying process. Ultrasonic treatment could help the formation of cavitation bubbles and accelerate the removal of water closely integrated with the material. It could also promote the formation of micro-pores in the material, thereby reducing the thickness of the heat transfer surface and increasing the speed of mass transfer. Therefore, with the ultrosonic technology, the drying rate could be increased and nutrients could be better retained. There are currently many researches on the auxiliary effect of single frequency ultrasound，and the study of multi-frequency ultrasound will become a more important part in the study of ultrasound enhanced fruit and vegetable drying.

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任广跃,靳力为,段续,张乐道.超声处理对果蔬干燥速率及品质的影响[J].食品与生物技术学报,2020,39(4):9-17.

REN Guangyue, JIN Liwei, DUAN Xu, ZHANG Ledao. Effect of Ultrasonic Treatment on Drying Rate and Quality of Fruits and Vegetables[J]. Journal of Food Science and Biotechnology,2020,39(4):9-17.

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在线发布日期: 2020-05-20
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