真空冷冻干燥在干制品品质方面优于其他干燥,但由于其能耗较大,应用范围和规模受到一定的限制,干燥前的预处理可以有效改善传热传质,降低能耗.本文综述了预处理方法在食品冷冻干燥中的应用,综合分析了渗透、微波、超声波、真空冷却、高压脉冲电场和冻融等预处理的原理和研究现状,为不同食品物料冷冻干燥预处理方法的选择提供理论依据,并为改善冻干工艺提供参考.%In terms of the quality of dried products , vacuum freeze drying is superior to other drying methods. But the application scope and scale of freeze-drying are limited because of its large energy consumption. Drying pretreatment can effectively improve the heat and mass transfer , reduce energy consumption.This article described the application status of pretreatment methods in the freeze-dried food. The principles of osmosis , microwave, ultrasound, vacuum cooling, high pulsed electric field, freeze-thaw pretreatment methods were analyzed comprehensively. A theoretical basis for the selection of pretreatment methods suited for different food materials and theoretical guidance to improve lyophilization process were proposed.
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