【摘要】 在食品领域中,气体射流冲击技术主要应用于食品的干燥和焙烤等方面。作为一种新的干燥技术,相比传统的热风干燥不仅具有更高的对流换热系数、干燥速度,以及更低的能耗,而且加工品品质大大提高,有着广泛的应用前景。本文对射流冲击新技术应用于食品热加工领域的应用研究现状进行分析综合,概括该技术的主要技术特点,对发展前景及研究方向进行阐述。更多还原

【Abstract】 In the food industry,air-impingement jet technology is mainly used for food drying and baking.Compared to the traditional hot-air drying method,this novel drying technology has multiple advantages such as higher heat-transferring coefficient and drying rate,lower power consumption,and improved product quality.In this paper,the current applications of air-impingement jet technology in food thermal processing are systematically reviewed.Its major technical characteristics are summarized and future development trends are discussed.更多还原