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海的预处理,干燥和高品质产品的加工:当前状态和趋势
Xuetao Zhang1, Mengqing Li1, Lichun Zhu1
1College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.
Foods (Basel, Switzerland)
|January 17, 2024
概括
由于其微妙的性质,海棘加工面临着挑战. 本综述探讨了先进的干燥技术和质量控制,以提高其工业价值和发展深加工行业.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 营养科学 营养科学
背景情况:
- 海棘果具有重要的营养和工业价值.
- 它们的细性质,以薄薄的皮肤和多汁的肉质为特征,需要有效的保存方法,如冷或立即加工成泥.
- 干燥提供了一种可行的方法来延长保质期,并制造各种产品,如干果,粉末和油.
研究的目的:
- 提供当前海干燥和高质量的加工技术的全面概述.
- 分析各种预处理和干燥方法对海干燥特性和整体质量的影响.
- 确定挑战,并提出未来的方向,以开发优质的海棘产品.
主要方法:
- 对海干燥和加工现有文献的审查.
- 分析预处理方法 (如漂白,透脱水) 和它们的影响.
- 评估不同的干燥技术 (如空气干燥,冷干燥,微波干燥).
主要成果:
- 不同的预处理和干燥技术显著影响海的干燥动力学和质量属性 (颜色,营养素,纹理).
- 确定了在加工的海产品中实现一致的高质量的挑战.
- 改进的关键领域包括优化组合技术和实施先进的过程控制.
结论:
- 结合预处理和干燥策略对于平衡海棘加工的经济,生态和效率至关重要.
- 在线测量和控制技术的整合可以提高干燥设备的性能.
- 优化现有流程和培养完整的产业链对于发展海深加工行业至关重要.
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