食品真空冷冻干燥技术研究进展-食品科学.PDF

※专题论述 食品科学 2008, Vol. 29, No. 05 469 食品真空冷冻干燥技术研究进展 1 2 3 4 乔晓玲 ，闫祝炜 ，张原飞 ，罗瑞明 (1.中国肉类食品综合研究中心，北京 100068；2.新疆维吾尔自治区产品质量监督检验研究院，新疆 乌鲁木齐 830017；3.中国雨润集团公司，江苏 南京 210001；4.宁夏大学农学院，宁夏 银川 750021) 摘 要：本文综述了真空冷冻干燥过程对食品物料微观结构、细胞活性、酶活性的影响，从冻干食品品质与玻璃 态的变化的关系介绍了冻干食品的特性，并探讨了降低真空冷冻干燥能耗的途径及冻干食品的发展前景。 关键词：食品；冷冻干燥 Research Progress on Food Freeze-drying 1 2 3 4 QIAO Xiao-ling ，YAN Zhu-wei ，ZHANG Yuan-fei ，LUO Rui-ming (1.China Meat Research Center, Beijing 100068, China；2. Institute of Supervision and Inspection on Product Quality of Xinjiang Uigur Autonomous Region, Urumqi 830017, China；3.China Yurun Food Group Limited, Nanjing 210001, China； 4. College of Agriculture, Ningxia University, Yinchuan 750021, China) Abstract ：In the paper, the microstructure, cell and enzyme activity of food materials during freeze drying were reviewed, and the qualities of freeze dried food due to the change of glassy state were introduced. The strategy to reduce energy consumption during freeze drying of food materials and the foreground of freeze dried food were depicted. Key words：food；freeze drying 中图分类号：S375；TQ028.673 文献标识码：A 文章编号：1002-6630(2008)05-0469-06 食品在加工、贮藏和运输中会发生各种物理的、 化学的和生物学的变化。这些变化会改变食品的颜色和 液体 结构，也会发生使芳香物质变质、营养成分下降的生 物化学反应。所有这些物理的和生物化学的变化会导致 ) a 固体 [1-7] P 食品品质和加工效率的降低 。特别是在加工高价值食 ( 610.61 三相点