期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 59, 期 8, 页码 1357-1366出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2017.1420624
关键词
Microwave; Vacuum freeze-drying; Drying rate; Quality; Fruits and vegetables
资金
- National Key R&D Program 510 of China [2017YFD0400901]
- Jiangsu Province (China) Agricultural Innovation Project [CX (17) 2017]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
- Jiangsu Province (China) Infrastructure Project [BM2014051]
Microwave heating has been applied in the drying of high-value solids as it affords a number of advantages, including shorter drying time and better product quality. Freeze-drying at cryogenic temperature and extremely low pressure provides the advantage of high product quality, but at very high capital and operating costs due partly to very long drying time. Freeze-drying coupled with a microwave heat source speeds up the drying rate and yields good quality products provided the operating unit is designed and operated to achieve the potential for an absence of hot spot developments. This review is a survey of recent developments in the modeling and experimental results on microwave-assisted freeze-drying (MFD) over the past decade. Owing to the high costs involved, so far all applications are limited to small-scale operations for the drying of high-value foods such as fruits and vegetables. In order to promote industrial-scale applications for a broader range of products further research and development efforts are needed to offset the current limitations of the process. The needs and opportunities for future research and developments are outlined.
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