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投稿时间：2015-05-29
投稿时间：2015-05-29
中文摘要: 近年来，对于真空浸渍技术在果蔬加工中的研究越来越多，真空浸渍在果蔬加工中可以有广泛应用，对果蔬的理化性质和微观结构均有不同程度的影响。本文简要介绍了真空浸渍原理和相关的动力学方程，并就真空浸渍对果蔬品质的影响进行了综述，对真空浸渍技术在果蔬加工方面的应用前景进行了展望。
Abstract:In recent years，Vacuum Impregnation has been abundant researched in fruits and vegetables processing industry，which proves that VI is worth wide applications in fruits and vegetables processing.The physico-chemical and microstructural of fruits and vegetables are affected with various degrees.This paper summarizes the fundamental and kinetic equation of vacuum impregnation，and reviews affects of Vacuum Impregnation on qualities of fruits and vegetables and future research needs in this field were also summarized.
文章编号：201613004 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31371851；31471605）；高层次人才基金（31401523）；河南省成果转化资金项目（132201610014）；校科技创新人才基金（2014CXRC01）
| Author Name | Affiliation |
| MAO Jia-qi，ZHANG Li-fen，CHEN Fu-sheng*，LAI Shao-juan | Henan University of Technology，Zhengzhou 450052，Henan，China |
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