食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 303 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026575

综述与专题评论

红外辐射技术在农产品干燥中的应用

  • 朱凯阳 ,
  • 任广跃 ,
  • 段续 ,
  • 李琳琳
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(粮食储藏安全河南省协同创新中心,河南 郑州,450001)
硕士研究生(任广跃教授为通讯作者,E-mail:guangyueyao@163.com)

收稿日期: 2020-12-28

  修回日期: 2021-03-22

  网络出版日期: 2021-11-18

基金资助

国家自然科学基金项目(31671907);国家重点研发项目(2017YFD0400901);“智汇郑州·1125聚才计划”(郑政[2017]40 号);河南省高校重点科研项目(20A550006);河南省科技攻关项目(182102110043)

收起

Application of infrared radiation technology in drying of agricultural products

  • ZHU Kaiyang ,
  • REN Guangyue ,
  • DUAN Xu ,
  • LI Linlin
Expand
  • 1(College of food and Bioengineering, Henan University of science and technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for grain storage security, Zhengzhou 450001, China)

Received date: 2020-12-28

  Revised date: 2021-03-22

  Online published: 2021-11-18

Fold

摘要

由于红外线具有穿透性,热量在物料内部率先集聚,温度梯度与湿度梯度相一致,可加快物料的干燥速率。红外辐射技术具有热损失小、热吸收快、节约能源等优点,已被广泛用于粮油、果蔬等农产品的干燥。红外辐射技术应用于大米、小麦、玉米等大宗粮油物料时,可有效避免在物料干燥中产生裂纹,提高干燥品质;应用于香菇、茶树菇、杏鲍菇等食用菌时,可较好地保留干制食用菌的风味、色泽等品质特征;应用于猕猴桃、胡萝卜、苦瓜等果蔬物料时,可极大地保留果蔬原有营养物质和风味。此外,该文还总结了将红外辐射与热风、真空、微波和冷冻干燥等干燥方法相结合,以联合干燥方式加速干燥进程,获得更好的干燥效果的研究。

关键词： 红外辐射; 农产品干燥; 单一干燥; 联合干燥; 干燥技术

本文引用格式

朱凯阳 , 任广跃 , 段续 , 李琳琳 . 红外辐射技术在农产品干燥中的应用[J]. 食品与发酵工业, 2021 , 47(20) : 303 -311 . DOI: 10.13995/j.cnki.11-1802/ts.026575

Abstract

Since the infrared ray has the feature of penetration, it can firstly make the heat aggregate in the material. When the gradient becomes uniform between the temperature and the humidity, drying rate can be greatly improved in the material. Besides, it also possesses the following advantages, such as small loss of heat, quick absorption of heat and being able to save energy. Thus, it can be found in the application of drying agricultural products to large scope, which including grain, oil, fruits and vegetables. For the application of infrared radiation technology into main grain and oil materials such as rice, wheat, corn and so on, the generation of cracks in drying materials can be avoided effectively, therefore the quality of the products also been imporoved. When applying the technology in edible fungus such as mushroom, mushroom of tea, king oyster mushroom and so on, the quality characteristics of dried edible fungus in terms of flavor, color can be preserved. In the application of fruits and vegetables, such as kiwi fruit, carrots, balsam pear and so on, this technology can keep their original nutrients and flavor to a large extent. Furthermore, this technology also elaborates the way to obtain a better drying effect based on the acceleration of the drying process through combined drying, that is, to combine infrared radiation with hot air, vacuum, microwave, freeze-drying, and so on.

Key words： infrared radiation; the drying of agricultural products; single drying; combined drying; drying technology

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