[1] 《中国农业展望报告(2023—2032)》摘要[J].中国农村科技, 2023 (6):7-11.
《China Agricultural Outlook Report(2023—2032)》 Abstract[J].China Rural Science & Technology, 2023(6):7-11.
[2] 熊涛. 果蔬益生菌发酵关键技术与产业化应用[C].2019年第四届“康舟”功能发酵制品技术创新与应用交流会资料汇编.南昌:南昌大学食品学院食品科学与技术国家重点实验室, 2019:36.
XIONG T.Key technology and industrialization application of probiotic fermentation of fruits and vegetables[C].Data compilation of the 4th “Kangzhou” Functional Fermentation Products Technology Innovation and Application Exchange Meeting in 2019.Nanchang:State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, 2019:36.
[3] 李琳, 王桢.果蔬干燥技术研究进展[J].中国果菜, 2020, 40(3):9-17.
LI L, WANG Z.Research progress on drying technologies of fruits and vegetables[J].China Fruit & Vegetable, 2020, 40(3):9-17.
[4] ZHANG M, CHEN H Z, MUJUMDAR A S, et al.Recent developments in high-quality drying with energy-saving characteristic for fresh foods[J].Drying Technology, 2015, 33(13-16):1590-1600.
[5] KHAING HNIN K, ZHANG M, MUJUMDAR A S, et al.Emerging food drying technologies with energy-saving characteristics:A review[J].Drying Technology, 2019, 37(12):1465-1480.
[6] 王霄倩. 干燥方式对酿酒葡萄皮渣多酚及抗氧化活性的影响[D].泰安:山东农业大学, 2017.
WANG X Q.Effect of different drying methods on polyphenols and antioxidant activity of wine grape pomace[D].Tai'an:Shandong Agricultural University, 2017.
[7] 黄毅成, 於海明, 缪磊, 等.热泵干燥技术研究现状及发展趋势[J].农业工程, 2020, 10(6):61-65.
HUANG Y C, YU H M, MIAO L, et al.Research status and development trend of heat pump drying technology[J].Agricultural Engineering, 2020, 10(6):61-65.
[8] XU Y Y, XIAO Y D, LAGNIKA C, et al.A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var.Capitate var L.) subjected to different drying methods[J].Food Chemistry, 2020, 309:124935.
[9] WEI S, TIAN B Q, FAN H P, et al.Radiofrequency assisted hot air drying of corn kernels:Drying characteristics, uniformity, quality, and energy consumption[J].Drying Technology, 2024,42(12):1846-1854.
[10] 谢永康, 赵贺阳, 李萍, 等.花生热泵干燥动力学及品质变化研究[J].食品与发酵工业, 2024, 50(14):158-164.
XIE Y K, ZHAO H Y, LI P, et al.Study on drying kinetics and quality changes of peanut by heat pump[J].Food and Fermentation Industries, 2024, 50(14):158-164.
[11] TILIWA E S, HAN C, XU B G, et al.Comparative study of intermediate-wave and catalytic infrared drying on the kinetics and physicochemical properties of pineapple rings[J].Drying Technology, 2022, 40(12):2568-2580.
[12] LI M Q, LI M Y, ZHANG X T, et al.Effect of infrared-combined hot air intermittent drying of jujube (Zizyphus jujuba Miller) slices:Drying characteristics, quality, and energy consumption dimensions[J].Agriculture, 2024,14(2):214.
[13] DAI Y P, DENG K B.Modeling and optimization of solar-assisted heat pump drying of pumpkin slice[J].British Food Journal, 2021, 123(12):4383-4401.
[14] SUN Y N, ZHANG M, MUJUMDAR A.Berry drying:Mechanism, pretreatment, drying technology, nutrient preservation, and mathematical models[J].Food Engineering Reviews, 2019, 11(2):61-77.
[15] 苏煌杰, 刘明鑫, 刘斌雄, 等.响应面法优化竹笋过热蒸汽与真空联合干燥工艺[J].食品工业科技, 2020, 41(5):182-187.
SU H J, LIU M X, LIU B X, et al.Optimization of superheated steam combined vacuum drying technology of bamboo shoots by response surface method[J].Science and Technology of Food Industry, 2020,41(5):182-187.
[16] ZHU K Y, LI L L, REN G Y, et al.Efficient production of dried whole peanut fruits based on infrared assisted spouted bed drying[J].Foods, 2021, 10(10):2383.
[17] 魏益民. 论食品节能干燥技术及其开发潜力[C].中国食品科学技术学会第十八届年会摘要集.中国农业科学院农产品加工研究所/农业农村部农产品加工重点实验室, 河北省谷物食品加工技术创新中心, 2022:1.
WEI Y M.Discussion on the food energy saving drying technology and its developing potentia[C].Chinese Society of Food Science and Technology 18th Annual meeting abstract collection.Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs;Hebei Grain Food Processing Technology Innovation Center, 2022:1.
[18] MIRANDA M, MAUREIRA H, RODRÍGUEZ K, et al.Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe barbadensis Miller) gel[J].Journal of Food Engineering, 2009, 91(2):297-304.
[19] 吴本刚. 胡萝卜催化式红外干法杀青-红外热风顺序联合干燥技术研究[D].镇江:江苏大学, 2014.
WU B G.Study on combined drying technology of catalytic infrared dry fixation and infrared hot air sequence for carrot[D].Zhenjiang:Jiangsu University, 2014.
[20] OBAJEMIHI O I, CHENG J H, SUN D W.Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry:Principles, applications and challenges[J].Critical Reviews in Food Science and Nutrition, 2023, 63(11):1465-1482.
[21] BEI X R, YU X J, LI D Q, et al.Heat source replacement strategy using catalytic infrared:A future for energy saving drying of fruits and vegetables[J].Journal of Food Science, 2023, 88(12):4827-4839.
[22] XIA G H, WANG M J, LI H X, et al.Synergistic principle of catalytic infrared and intense pulsed light for bacteriostasis on green Sichuan pepper (Zanthoxylum schinifolium)[J].Food Bioscience, 2023,56:103177.
[23] WU B G, MA Y J, GUO Y T, et al.Research progress in the application of catalytic infrared technology in fruit and vegetable processing[J].Comprehensive Reviews in Food Science and Food Safety, 2024, 23(1):e13291.
[24] 白竣文, 肖瑞, 董晨, 等.山药催化式红外干燥特性及色泽评价[J].食品工业科技, 2017, 38(7):221-225.
BAI J W, XIAO R, DONG C, et al.Drying characteristic and product color evaluation of yam by catalytic infrared drying[J].Science and Technology of Food Industry, 2017, 38(7):221-225.
[25] 王蓓, 赵兴, 马海乐, 等.香葱分段式变温催化红外干燥的特性及品质研究[J].现代食品科技, 2019, 35(11):132-137.
WANG B, ZHAO X, MA H L, et al.Characteristics and quality of Chinese chives dried by a temperature-segmented catalytic infrared system[J].Modern Food Science and Technology, 2019, 35(11):132-137.
[26] ADAK N, HEYBELI N, ERTEKIN C.Infrared drying of strawberry[J].Food Chemistry, 2017, 219:109-116.
[27] PAN Z L, SHIH C, MCHUGH T H, et al.Study of banana dehydration using sequential infrared radiation heating and freeze-drying[J].LWT-Food Science and Technology, 2008, 41(10):1944-1951.
[28] REN Z F, YU X J, YAGOUB A E A, et al.Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)[J].LWT, 2021, 144:111238.
[29] WU B G, MA H L, QU W J, et al.Catalytic infrared and hot air dehydration of carrot slices[J].Journal of Food Process Engineering, 2014,37(2):111-121.
[30] XU B G, FENG M, CHITRAKAR B, et al.Selection of drying techniques for pingyin rose on the basis of physicochemical properties and volatile compounds retention.[J].Food Chemistry, 2022,385:132539.
[31] ZHU Y, PAN Z L, MCHUGH T H, et al.Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating[J].Journal of Food Engineering, 2010, 97(1):8-16.
[32] 张嘉锐. 预处理技术对冻干切片山楂的影响[D].泰安:山东农业大学, 2023.
ZHANG J R.Effect of pretreatment technology on freeze-dried sliced hawthorn[D].Tai'an:Shandong Agricultural University, 2023.
[33] FENG Y B, WU B G, YU X J, et al.Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices[J].Food Chemistry, 2018, 266:309-316.
[34] 刘莹, 曲文娟, 杨斯宇, 等.西红柿催化红外去皮过程三维传热模型的建立和设备能耗计算[J].现代食品科技, 2022, 38(3):125-134.
LIU Y, QU W J, YANG S Y, et al.Establishment of three-dimensional heat transfer model for catalytic infrared tomato peeling and calculation of equipment energy consumption[J].Modern Food Science and Technology, 2022, 38(3):125-134.
[35] VIJAYAVENKATARAMAN S, INIYAN S, GOIC R.A review of solar drying technologies[J].Renewable and Sustainable Energy reviews, 2012, 16(5):2652-2670.
[36] 景元琳, 窦若凇, 徐露, 等.太阳能热泵联合干燥技术的研究现状[J].化工机械, 2019, 46(3):244-247;270.
JING Y L, DOU R S, XU L, et al.Research status of solar-heat pump combination drying technology[J].Chemical Engineering & Machinery, 2019,46(3):244-247;270.
[37] 张派伟, 张振迎, 武雨萌, 等.热泵干燥技术的应用现状及展望[J].化学工程, 2024, 52(6):40-46.
ZHANG P W, ZHANG Z Y, WU Y M, et al.Application and prospects of heat pump drying technology[J].Chemical Engineering(China), 2024,52(6):40-46.
[38] 李秉阳. PV/T太阳能热泵联合干燥系统热力循环与能量特性研究[D].兰州:兰州理工大学, 2021.
LI B Y.Research on thermal cycle and energy characteristics of PV/T solar heat pump combined drying system[D].Lanzhou:Lanzhou University of Technology, 2021.
[39] 闫素英, 赵龙, 王群.太阳能热泵联合系统的枸杞干燥特性与能耗分析[J].太阳能学报, 2023, 44(12):106-112.
YAN S Y, ZHAO L, WANG Q.Drying characteristics and energy consumption analysis of solar heat pump combined system of wolfberry[J].Acta Energiae Solaris Sinica, 2023, 44(12):106-112.
[40] HAO W G, ZHANG H, LIU S N, et al.Mathematical modeling and performance analysis of direct expansion heat pump assisted solar drying system[J].Renewable Energy, 2021, 165:77-87.
[41] ZHOU J Z, ZENG C, WANG Z C, et al.Indirect expansion solar assisted heat pump system:A review[J].Sustainable Energy Technologies and Assessments, 2022, 53:102409.
[42] 张博颖, 宣传忠, 钱珊珠, 等.太阳能-热泵干燥技术及其在秸秆类物料应用的研究进展[J].内蒙古农业大学学报(自然科学版), 2024,45(3):89-100.
ZHANG B Y, XUAN C Z, QIAN S Z, et al.A Review on solar combined heat-pump drying technology and its application in agricultural drying of straw materials[J].Journal of Inner Mongolia University(Natural Science Edition), 2024,45(3):89-100.
[43] ŞEVIK S, AKTAŞ M, DOĞAN H, et al.Mushroom drying with solar assisted heat pump system[J].Energy Conversion and Management, 2013,72:171-178.
[44] WANG Y F, LI M, QIU Y, et al.Performance analysis of a secondary heat recovery solar-assisted heat pump drying system for mango[J].Energy Exploration & Exploitation, 2019,37(4):1377-1387.
[45] 任甜甜, 黄渊, 邓国威.太阳能热泵一体式辣椒烘干系统设计[J].黑龙江科学, 2023, 14(4):121-123.
REN T T, HUANG Y, DENG G W.Design of solar heat pump integrated chili drying system[J].Heilongjiang Science, 2023,14(4):121-123.
[46] SINGH A, SARKAR J, REKHA SAHOO R.Experimentation on solar-assisted heat pump dryer:Thermodynamic, economic and exergoeconomic assessments[J].Solar Energy, 2020, 208:150-159.
[47] FANG J, LIU C, LAW C L, et al.Superheated steam processing:An emerging technology to improve food quality and safety.[J].Critical Reviews in Food Science and Nutrition, 2023, 63(27):8720-8736.
[48] ROMDHANA H, BONAZZI C, ESTEBAN-DECLOUX M.Superheated steam drying:An overview of pilot and industrial dryers with a focus on energy efficiency[J].Drying Technology, 2015, 33(10):1255-1274.
[49] 楚倩倩, 任广跃, 段续, 等.过热蒸汽和热风干燥在食品领域中的应用对比[J].食品与发酵工业, 2022, 48(16):297-304.
CHU Q Q, REN G Y, DUAN X, et al.Comparison of superheated steam and hot-air drying in the food industries[J].Food and Fermentation Industries, 2022,48(16):297-304.
[50] 戴嘉晖, 茅林春, 季文革.过热蒸汽对山茶籽除菌抑酶及保鲜作用研究[J].粮食与油脂, 2023, 36(10):92-95.
DAI J H, MAO L C, JI W G.Study on the effect of superheated steam on sterilization, enzyme inhibition and preservation of camellia seed[J].Cereals & Oils, 2023,36(10):92-95.
[51] 魏思凡, 朱堃华, 皮东楷, 等.过热蒸汽技术在食品加工中的应用研究进展[J].食品与发酵工业, 2023, 49(4):335-344.
WEI S F, ZHU K H, PI D K, et al.Research progress on application of superheated steam technology in food processing[J].Food and Fermentation Industries,2023,49(4):335-344.
[52] 卢烨. 土豆的过热蒸汽与真空联合干燥[D].福州:福建农林大学, 2015.
LU Y.Study combined superheated steam and vacuum drying to potato[D].Fuzhou:Fujian Agriculture and Forestry University, 2015.
[53] 王竟成. 芒果低压过热蒸汽干燥热质传递及品质控制[D].天津:天津科技大学, 2022.
WANG J C.Heat&mass transfer and quality control of mango by low pressure superheated steam drying[D].Tianjin:Tianjin University of Science and Technology, 2022.
[54] ALFY A, KIRAN B V, JEEVITHA G C, et al.Recent developments in superheated steam processing of foods—a review[J].Critical Reviews in Food Science and Nutrition, 2016, 56(13):2191-2208.
[55] LIU J B, XU X, ZHANG T J, et al.Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices[J].International Journal of Food Engineering, 2024, 20(6):405-417.
[56] 李孟卿, 耿智化, 朱丽春, 等.计算流体力学在果蔬干燥领域的研究进展[J].食品科学, 2024, 45(6):294-305.
LI M Q, GENG Z H, ZHU L C, et al.Research progress in computational fluid dynamics in fruit and vegetable drying[J].Food Science, 2024,45(6):294-305.
[57] SOBULSKA M, WAWRZYNIAK P, WOO M W.Superheated steam spray drying as an energy-saving drying technique:A review[J].Energies, 2022, 15(22):8546.
[58] MA K, NGAMWONGLUMLERT L, DEVAHASTIN S, et al.Feasibility study of the use of superheated steam spray drying to produce selected food powders[J].Drying Technology, 2022, 40(12):2445-2455.
[59] 黄小丽, 肖旭霖, 许伟, 等.苹果渣过热蒸汽-热风联合干燥及干粉品质分析[J].食品与发酵工业, 2017, 43(7):194-200.
HUANG X L, XIAO X L, XU W, et al.Apple pomace drying by superheated steam combined with hot air and the properties of dried powder[J].Food and Fermentation Industries, 2017, 43(7):194-200.
[60] 潘腾, 孟婷婷, 马建荣, 等.烤羊腿过热蒸汽联合红外光波烤制工艺参数优化[J].肉类研究, 2018, 32(10):19-25.
PAN T, MENG T T, MA J R, et al.Optimization of process parameters for the production of roast lamb legs by combined superheated steam and infrared light wave[J].Meat Research, 2018,32(10):19-25.
[61] 蒋黎艳, 张艳东, 李若楠, 等.预处理与干燥方式对生姜品质及风味影响的研究进展[J].食品与发酵工业, 2024, 50(20):351-357.
JIANG L Y, ZHANG Y D, LI R N, et al.Research progress on the impact of pretreatment and drying methods on the quality and flavor of ginger[J].Food and Fermentation Industries, 2024,50(20):351-357.
[62] KARIMI S, LAYEGHINIA N, ABBASI H.Microwave pretreatment followed by associated microwave-hot air drying of Gundelia tournefortii L.:Drying kinetics, energy consumption and quality characteristics[J].Heat and Mass Transfer, 2021, 57(1):133-146.
[63] ZENG S Y, WANG B, ZHAO D L, et al.Microwave infrared vibrating bed drying of ginger:Drying qualities, microstructure and browning mechanism[J].Food Chemistry, 2023, 424:136340.
[64] YAN W Q, ZHANG M, HUANG L L, et al.Studies on different combined microwave drying of carrot pieces[J].International Journal of Food Science & Technology,2010, 45(10):2141-2148.
[65] KANTRONG H, TANSAKUL A, MITTAL G S.Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying[J].Journal of Food Science and Technology, 2014, 51(12):3594-3608.
[66] JIANG H, ZHANG M, MUJUMDAR A S, et al.Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying[J].Journal of the Science of Food and Agriculture, 2014,94(9):1827-1834.
[67] 税安泽, 王书媚, 刘平安, 等.微波辅助干燥技术的应用进展[J].中国陶瓷工业, 2007, 14(6):30-33.
SHUI A Z, WANG S M, LIU P A, et al.Application progress of the microwave-assisted drying technology[J].China Ceramic Industry, 2007,14(6):30-33.
[68] FENG Y B, ZHOU C S, YAGOUB A E A, et al.Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment[J].LWT, 2019,116:108577.
[69] DUAN X, XU Y M, REN G Y, et al.Optimization of drying process parameters of Lentinus edodes in segmented variable temperature infrared spouted bed[J].Transactions of the Chinese Society of Agricultural Engineering, 2021,37(19):293-302.
[70] 徐一铭, 段续, 任广跃, 等.香菇红外喷动床干燥品质表征及呈味物质动态变化[J].食品与发酵工业, 2023, 49(8):33-42.
XU Y M, DUAN X, REN G Y, et al.Characterization of quality and flavor substances dynamic changes in infrared spouted bed drying of shiitake mushrooms[J].Food and Fermentation Industries, 2023,49(8):33-42.
[71] MORADI M, AZIZI S, NIAKOUSARI M, et al.Drying of green bell pepper slices using an IR-assisted spouted bed dryer:An assessment of drying kinetics and energy consumption[J].Innovative Food Science and Emerging Technologies, 2020,60:102280.
[72] LI L L, PAN H, CHEN J L, et al.Infrared-assisted spouted bed drying of Chinese yam cubes:Effect of constant and variable temperature drying processes on drying behavior, uniformity and quality attributes[J].Journal of the Science of Food and Agriculture, 2023, 103(6):2815-2823.
[73] KANG S W, HWANG J H, CHUNG K H, et al.Evaluation of infrared assisted freeze drying for strawberry snacks:Drying kinetics, energy efficiency and quality attributes[J].Food Science and Biotechnology, 2021, 30(8):1087-1096.
[74] LIU Z L, XIE L, ZIELINSKA M, et al.Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)[J].Innovative Food Science & Emerging Technologies, 2022,77:102948.
[75] LYU H, SU D B, LYU W Q, et al.Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables[J].Drying Technology, 2022,40(8):1688-1702.
[76] WANG D, TAN L B, YUAN Y J, et al.Design of integrated air impingement blanching and drying equipment for grape and airflow uniformity analysis and optimization of its drying material room[J].Journal of Mechanical Science and Technology, 2024, 38(4):2123-2142.
[77] 刘意强. 大尺寸食品冷冻干燥设备节能技术研究[D].杭州:浙江大学, 2023.
LIU Y Q.Research on energy saving technology of large size food freeze-drying equipment[D].Hangzhou:Zhejiang University, 2023.
[78] 王桂英, 韩峰, 刘哲, 等.农产品能源循环节能干燥工艺智能实验系统的研究[J].粮油食品科技, 2023, 31(2):90-96.
WANG G Y, HAN F, LIU Z, et al.Research on intelligent test system for energy recycling and energy saving technology of agricultural products drying[J].Science and Technology of Cereals, Oils and Foods, 2023, 31(2):90-96.
[79] HOU H, LU X S, DU H J, et al.Effects of pre-cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes[J].Journal of the Science of Food and Agriculture, 2021,101(5):2063-2071.
[80] PRAVALLIKA K, CHAKRABORTY S, SINGHAL R S.Supercritical drying of food products:An insightful review[J].Journal of Food Engineering, 2023,343:111375.
[81] 刘松, 景显东, 刘英杰, 等.超临界流体干燥技术的应用研究进展[J].低温与特气, 2021, 39(2):1-5.
LIU S, JING X D, LIU Y J, et al.Application and research progress of supercritical fluid drying technology[J].Low Temperature and Specialty Gases, 2021, 39(2):1-5.
