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热技术在水果和蔬菜干燥领域:一篇评论
Lichun Zhu1, Xinyu Ji1, Hao Yang1
1College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.
Foods (Basel, Switzerland)
|August 14, 2025
概括
组合热干燥为水果和蔬菜提供了卓越的性能. 未来的研究应该加强单一和组合系统,以提高食品质量和可行性.
科学领域:
- 农业工程 农业工程
- 食品科学 食品科学 食品科学
- 热力学是一种热力学.
背景情况:
- 热干燥是保存水果和蔬菜的关键技术.
- 与单个系统相比,组合热系统表现出优越的性能.
- 热干燥产品的全球和中国应用正在扩大.
研究的目的:
- 对水果和蔬菜的单一和组合热干燥技术进行审查.
- 分析当前的优势,缺点和未来的方向.
- 确定提高干燥效率和可行性的研究重点.
主要方法:
- 热干燥应用的文献综述.
- 技术优势和缺点的分析.
- 确定未来的研究需求和发展方向.
主要成果:
- 综合热技术通常优于单一系统.
- 在单一和组合系统中确定了当前的局限性和需要改进的领域.
- 在干燥过程中监测机械和热力学性能的重要性突出.
结论:
- 联合热技术的进一步发展至关重要.
- 提高单一热系统组件 (压缩机,干燥介质) 是必要的.
- 优化技术组合和转换方法将提高干燥效率和食品质量.
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