提高真空冷冻干燥速率的研究_江家伍.pdfVIP

2002 20 2 , ( 安徽农业大学, 合肥 230036) : 随着科学技术和经济的发展, 人们的饮食结构和消费观念的变化, 加快了冻干食品的发 展然 , 真空冷冻干燥的速率较低, 冻干时间一般较长, 操作费用较高, 导致冻干食品的生产成本 较高, 从 限制了冻干食品的发展所以, 如何采取措施, 提高干燥速率, 降低成本, 对冻干食品的 发展具有重要的意义本文从冷冻干燥的理论和操作的全过程分析了影响冻干速率的各种因素, 研究了提高干燥速率的各种措施, 以供实际操作时参考 : 真空冷冻干燥; 升华速率 : TS205. 7 : A : 1005- 1295( 2002) 02- 0004- 05 Research for Raising the Velocity of Vacuum Freeze Drying JIANG Jia_wu et al ( A hui A riculture U iversit , Hefei 230036, Chi a) g y Abstract: As eco omy, scie ce a d tech ology developi g, there are cha ges i peoples diets a d co sumptio co cepts, which makes a rapid progress for freeze- dried food. Whereas, the velocity of vacuum freeze dryi g is low while the time is lo g, the operatio expe se is high. All these lead to high produce cost, the freeze_dried food will be restricted. Which measures ca raise velocity a d lower cost, are importa t mea s i developi g freeze_dried food. The paper a alyses various factors that affect the freeze_dried velocity accordi g to the theory a d duri g the operatio , studies the measures of raisi g the dryi g velocity. It ca be refere ce to practical operatio . Key word: vacuum freeze dryi g; sublimatio velocity , , , . , , , , , , , , . 1 , , , , , , , , , . - 40 ~ 60 , , 1 , : 2002- 02- 26 : 江家伍( 1963- ) , 男, 安徽肥西人, 安徽农业大