冷冻干燥是目前保持食品品质最好的干燥方式之一，但其能耗高、生产周期长、生产成本高的特点限制了食品冷冻干燥的规模化发展。超声渗透技术是提升食品物料冻结和干燥效率的有效手段，但其作用机理尚不明确。针对这一问题，申请人在前期研究基础上，以双孢蘑菇冷冻干燥过程热质传递耦合数值计算和高光谱特征成像分析为切入点，重点研究超声渗透处理对双孢蘑菇渗透传质特性、冻结特性和冷冻干燥过程热质传递动力学特性的影响，通过构建热质耦合传递模型，结合超声渗透与冷冻干燥过程的水分形态分布与迁移规律，明确超声渗透提升双孢蘑菇冷冻干燥热质传递的动力学机理。同时，应用高光谱成像技术对冷冻干燥不同阶段的特征光谱信息进行采集，通过多元统计分析方法构建基于物料含水率的高光谱特征模型，结合模型参数分析揭示超声渗透影响双孢蘑菇冷冻干燥效率的高光谱成像机理。该研究为实现双孢蘑菇冷冻干燥快速实时在线监测和无损智能化控制提供理论依据。

Currently, freeze drying is one of the best drying methods for maintaining food quality. However, freeze drying in the food industry is restricted due to its high energy consumption, long production periods and high costs. Ultrasound-assisted osmotic pretreatment of food materials before processing is an effective method for improving freezing and drying efficiency which has been widely applied in different food processing fields. However, the mechanism is not clearly demonstrated. Concerning this issue and based on our previous studies, the numerical analysis of heat and mass transfer and hyperspectral imaging characteristics during different stages of freeze drying will be the targeted piontcuts, and the effect of ultrasound-assisted osmotic treatment on the characteristics of osmotic, freezing and heat and mass transfer of button mushroom during freeze drying will be studied in detail. Water states and distribution during Ultrasound-assisted osmotic and freeze drying processes will also be analyzed to provide the mechanism of improving heat and mass transfer efficiency. Besides, hyperspectral imaging system will be performed to collect the characteristics of spectrum and the hyperspectral model of moisture content will be established by using multivariate statistics analysis, combined with parametric analysis to reveal the hyperspectral imaging mechanism of improving the efficiency of freeze drying treated by ultrasound-assisted osmotic. This studies will provide a theoretical basis upon which a state of real-time monitoring and nondestructive intelligence controlling system of button mushroom during freeze drying can be achieved.