食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 435 - 446

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041938

综述与专题评论

红外干燥在果蔬干燥领域的研究现状

  • 陶永磊 ,
  • 李梦瑶 ,
  • 李孟卿 ,
  • 张学滔 ,
  • 朱丽春 ,
  • 车鑫 ,
  • 张茜 ,
  • 杨旭海
展开
  • 1(石河子大学 机械电气工程学院,新疆 石河子,832003)
    2(农业农村部西北农业装备重点试验室,新疆 石河子,832003)
    3(现代农业机械兵团重点试验室,新疆 石河子,832003)
第一作者：硕士研究生(杨旭海教授为通信作者,E-mail:yxh_513@shzu.edu.cn)

收稿日期: 2024-12-24

  修回日期: 2025-03-07

  网络出版日期: 2025-11-21

基金资助

国家自然科学基金项目(3236065);兵团科技计划项目-兵团青年科技创新资金专项(2023CB016);重点领域科技攻关项目(2023AB076)

收起

Research status of infrared drying in the field of fruit and vegetable drying

  • TAO Yonglei ,
  • LI Mengyao ,
  • LI Mengqing ,
  • ZHANG Xuetao ,
  • ZHU Lichun ,
  • CHE Xin ,
  • ZHANG Qian ,
  • YANG Xuhai
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  • 1(College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003,China)
    2(Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003,China)
    3(Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003,China)

Received date: 2024-12-24

  Revised date: 2025-03-07

  Online published: 2025-11-21

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摘要

干燥是果蔬类产品延长保质期的主要方法之一。随着红外技术的飞速发展,该技术在干燥过程中效率显著提高。红外辐射对物料的穿透性,使其在工作过程中发射出的能量汇聚在物料内部,使物料在干燥过程中湿度与温度不会出现过大的差别,提高了干燥效率。红外干燥技术具有能量损失小、物料吸热效率高、能量消耗较低、温度分布均匀等优点。该技术已在各种农副产品加工、保鲜等领域得到广泛使用。该文综合近几年国内外红外干燥技术在各种干燥设备及其技术中的研究现状,并对其进行总结,通过各种研究案例、复合其他技术的工作原理及其使用情况进行阐述,并对红外辐射技术在果蔬干燥领域的研究进行展望,为该方向研究者提供有效的见解和参考。

关键词： 红外干燥; 联合干燥; 干燥效率; 干燥品质; 保鲜

本文引用格式

陶永磊 , 李梦瑶 , 李孟卿 , 张学滔 , 朱丽春 , 车鑫 , 张茜 , 杨旭海 . 红外干燥在果蔬干燥领域的研究现状[J]. 食品与发酵工业, 2025 , 51(21) : 435 -446 . DOI: 10.13995/j.cnki.11-1802/ts.041938

Abstract

Drying is one of the main methods to extend the shelf life of agricultural and sideline products, especially fruit and vegetable products.With the rapid development of contemporary infrared technology, the drying method based on infrared technology is widely used in agricultural and sideline products.This technology is more efficient in the drying process.Because of the penetration of infrared radiation to the material, the energy emitted in the working process is concentrated in the material, so that the humidity and temperature of the material in the drying process will not appear too many differences so that the drying efficiency is improved.Infrared drying technology has the advantages of small energy loss, accelerated material heat absorption efficiency, low energy consumption and uniform temperature distribution.The technology has been widely used in various fields of agricultural and sideline products processing, preservation, comprehensive infrared drying technology in recent years in all kinds of drying equipment and technology research status, summarized, from various research cases, composite other technology working principle, and its usage, and the infrared radiation technology in the field of fruit and vegetable drying research, provide effective insights and reference for the direction researchers.

Key words： infrared drying; combined drying; drying efficiency; drying quality; preservation

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