文献类型： 外文期刊
作者： Li, Aiqing 1 ; Qiao, Siyi 1 ; Xia, Maoxiang 1 ; Lin, Yawen 1 ; Wang, Lei 2 ; Xie, Yongkang 3 ; Li, Jianrong 1 ; Li, Xuepeng 1 ;
作者机构： 1.Bohai Univ, Fresh Food Storage & Proc Technol Res Inst Liaonin, Natl & Local Joint Engn Res Ctr Storage Proc & Saf, Inst Ocean Res,Coll Food Sci & Engn, Jinzhou, Peoples R China
2.Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Guizhou, Peoples R China
3.Henan Acad Agr Sci, Res Ctr Agr & Sideline Prod Proc, Zhengzhou, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Liaoning, Peoples R China
关键词： Medium and short-wave infrared drying (MSWID); conventional drying techniques; combined drying techniques; agricultural product quality; drying kinetics; drying mechanism
期刊名称：DRYING TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.3 ）
ISSN： 0737-3937
年卷期： 2023 年 41 卷 10 期
页码：
收录情况： SCI
摘要： Medium and short-wave infrared drying (MSWID) is a new drying technology, widely used for drying agricultural products, such as fruits, vegetables, and edible fungi. MSWID is superior to conventional drying technologies due to its high energy efficiency, uniform heating, and high product quality. This method can be combined with other drying techniques to improve the penetration degree, drying rate, and product quality, including vacuum freeze-drying, differential pressure flash, air impingement, and microwave vacuum drying. This review comprehensively investigates and discusses the principles, characteristics, and applications of MSWID with/without other techniques for agricultural products. The effects of three parameters (drying temperature, radiation power, and distance) on the drying kinetics and product quality are discussed in detail. The combination of MSWID with other drying methods is also summarized, providing new insights into MSWID applications.
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