摘要
真空冷冻干燥技术能最大限度地维持果蔬的原有品质及营养价值,但存在处理时间长、能耗高等问题.本文概述了 6 种预处理方法(超声波、高压脉冲电场、真空冷却、漂烫、溶液处理及其他预处理方式)以及 4 种联用技术(热风-真空冷冻联合干燥技术、喷雾-真空冷冻联合干燥技术、微波-真空冷冻联合干燥技术及红外-真空冷冻联合干燥技术)在果蔬真空冷冻干燥中的应用,以期为该领域的发展提供参考.
Abstract
Vacuum freeze-drying can retain the original quality and nutritional value of fruits and vegetables to the maximum extent,but there are problems such as long processing time,high energy consumption.This paper mainly introduces six pretreatment methods(ultrasonic,high voltage pulsed electric field,vacuum cooling,blanching,solution treatment and other pretreatment methods)and four combined techniques(hot air-vacuum freezing combined drying technology,spray-vacuum freezing combined drying technology,microwave-vacuum freezing combined drying technology and infrared-vacuum freezing combined drying technology)in vacuum freeze-drying of fruits and vegetables,in order to provide theoretical reference for the development in this field.
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