Superheated steam drying and processing of foods - process modelling

食品的过热蒸汽干燥和加工 - 过程建模

• 批准号: 41795-2010
• 负责人: Cenkowski, Stefan
• 金额: $ 1.68万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=509828
• 关键词: Superheated; steam; drying; processing; foods

Superheated (dry) steam (SS) processing is an emerging technology that has the potential to replace commonly used hot air treatment. Processing with SS results in enhanced drying rates, reductions of bacterial numbers in food, elimination of oxidative reactions, deodorization, and can be used to modify food properties. Even with these proven benefits, utilization of SS as a drying medium is not widespread due to a lack of understanding of the science behind this technique and its effect on processed products.

过热(干)蒸汽(SS)处理是一种新兴的技术，有可能取代常用的热空气处理。用SS处理可以提高干燥速度，减少食品中的细菌数量，消除氧化反应，消除气味，并可用于改变食品的性质。即使有了这些已证实的好处，由于缺乏对这项技术背后的科学知识及其对加工产品的影响，SS作为干燥介质的应用并不广泛。