果蔬微波干燥与低频超声波协同干燥应用研究进展

摘要

阐述了微波干燥及与多种干燥方式协同作用的干燥原理与不足,低频超声波干燥方式具有干燥温度低、干燥效率高、干制品品质高等优点,低频超声波协同其他干燥方式可用于果蔬的干燥.阐述了微波-低频超声波组合干燥存在能量利用率低、物料品质难以控制等问题,将是今后果蔬微波干燥的研究热点.%The drying principle and deficiency of microwave drying and microwave methods combined various drying methods are discussed. The low frequency ultrasonic drying method has the advantages of low drying temperature, high efficiency and high quality of dry products. Low frequency ultrasound combined other drying methods can be used for drying fruits and vegetables. Microwave-low frequency ultrasonic combined drying has the disadvantage of low efficiency of ultrasonic energy, which would be the hot issue of microwave-ultrasonic combined drying of fruits and vegetables.