【2017年整理】食品冷冻干燥工艺的参数分析及其强化措施.pdfVIP

25 , 144 Vol. 25, Sum. No. 144 2007 7 , 4 ENERGY CONSERVAT ION TECHNOLOGY Jul. 2007, No. 4 食品冷冻干燥工艺的参数分析及其强化措施 ( 哈尔滨商业大学土木与制冷工程学院, 黑龙江 哈尔滨 150028) : 针对目前国内保健食品冻干工艺 制定和食品冻干设备设计 要求, 系统分析了食品 真空冷冻干燥工艺 原理系统设备组成及其主要工艺参数之间 关系, 对如何强化冷冻干燥工艺 过程进行了深入探讨, 并提出了通过工艺方法提高冻干食品加工效率及质量 一些具体措施, 为冻 干食品生产企业制定食品冻干工艺和设计食品真空冻干设备提供了有力 参考依据 : 冷冻干燥 工艺参数 强化措施 :TB657 TB79 : A : 1002- 6339 ( 2007) 04- 0309- 04 Parameters Analysis and Strengthening Methods of Vacuum Freeze- drying Technology for Foods WANG Ying ( College of Civil and Refrigeration Engineering, Harbin Commerce University, Harbin 150028, China) Abstract : In view of the requirements of domestic health food craft and device design at present , the principle, characteristics and system equipment of food vacuum freeze drying craft are analyzed. And the relations among main craft parameters in the process of freeze- drying technology are discussed . It has been discussed in detail to strengthen this course of freeze- drying craft. And some measures to enhance efficiency and quality of the freeze- drying food are proposed. The conclusions of this paper offer a reference basis for some food manufac turing enterprises making food freeze- drying craft and designing food vacuum freeze drying equipment. Key words:freeze drying craft parameter strengthen method 1 2 , , , , , , , 1 , ABAC AD A , , , , 0. 0098 ! , 610Pa, 123 2007- 06- 06 2007- 07-