PROGRESS IN FOOD DEHYDRATION

被引：136

作者：

COHEN, JS

YANG, TCS

机构：

[1] US Army Natick Research, Development and Engineering Center, Natick, Massachusetts, 01760-5018, Kansas St

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 01期

关键词：

D O I：

10.1016/S0924-2244(00)88913-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This article is a review of methods for the dehydration of foods, including several that may not be widely known. The novel techniques include microwave-augmented freeze drying, centrifugal fluidized-bed drying, ball drying and ultrasonic drying. The advantages and disadvantages of each of these novel methods are discussed in comparison with more conventional methods of drying. The applications of each method to specific foods are discussed, as well as the factors that must be controlled for each process.

引用

页码：20 / 25

页数：6

共 18 条

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