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食品工业热干燥系统的最新进展:结构,系统优化,应用和前景
Zhixia Sun1, Jun Chen1,2, Taotao Dai1,2
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, P. R. China.
Comprehensive reviews in food science and food safety
|July 27, 2025
概括
热干燥 (HPD) 提供能源效率和优质的食品干燥,但面临着挑战. 对单一和混合HPD系统的优化策略进行了审查,以提高性能和扩展应用.
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
- 可持续能源系统 可持续能源系统
背景情况:
- 热干燥 (HPD) 在食品加工中被认为具有能源效率,环境效益和高产品质量.
- 当前的HPD应用面临的局限性包括质量下降,运行温度范围狭窄,热量/质量转移缓慢,在寒冷气候下性能差等.
研究的目的:
- 对食品工业的HPD系统结构和优化策略进行全面审查.
- 分析单一和混合HPD系统,专注于克服现有挑战和提高效率.
主要方法:
- 对单一和混合热干燥系统的现有文献的审查.
- 优化技术的分析,包括修改的空气电路模式,先进的制冷剂,多级/级联系统,以及与红外,超声波,微波和可再生能源等技术的整合.
主要成果:
- 优化单个HPD系统包括选择合适的空气循环介质,制冷剂,并采用多级或级联配置来提高性能和扩大干燥范围.
- 混合HPD系统从整合先进技术和清洁能源中受益,加快干燥速度并改善能源节约,特别是在后期的干燥阶段.
结论:
- 在平衡食品干燥特性,系统性能,简单性和HPD系统的经济可行性方面仍然存在重大挑战.
- 本综述为HPD优化策略提供了关键的见解,为更广泛的食品工业应用指导未来的技术进步.
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