提高真空冷冻干燥速率的研究

随着科学技术和经济的发展 ,人们的饮食结构和消费观念的变化 ,加快了冻干食品的发展。然而 ,真空冷冻干燥的速率较低 ,冻干时间一般较长 ,操作费用较高 ,导致冻干食品的生产成本较高 ,从而限制了冻干食品的发展。所以 ,如何采取措施 ,提高干燥速率 ,降低成本 ,对冻干食品的发展具有重要的意义。本文从冷冻干燥的理论和操作的全过程分析了影响冻干速率的各种因素 ,研究了提高干燥速率的各种措施 ,以供实际操作时参考

Research for Raising the Velocity of Vacuum Freeze Drying

As economy, science and technology developing, there are changes in people′s diets and consumption concepts, which makes a rapid progress for freeze-dried food. Whereas, the velocity of vacuum freeze drying is low while the time is long, the operation expense is high. All these lead to high produce cost, the freeze_dried food will be restricted. Which measures can raise velocity and lower cost, are important means in developing freeze_dried food. The paper analyses various factors that affect the freeze_dried velocity according to the theory and during the operation, studies the measures of raising the drying velocity. It can be reference to practical operation.