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Research Advance of Instant Controlled Pressure Drop Combined

Drying Technology and Dynamic Optimization Strategy

BI Jinfeng,摇 HU Lina,摇 L譈 Jian,摇 JIN Xin,摇 YI Jianyong,摇 ZHOU Mo,摇 WANG Fengzhao
(Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS) / Key Laboratory
of Agro鄄Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)

Abstract: Instant controlled pressure drop combined drying technology, a creativity, environment鄄
friendly, energy saving and high鄄quality drying method, has developed rapidly in recent years. Its dried
products perform the characteristics of green and natural, good quality and rich nutrition, edible
convenience, and broad application prospects. Firstly, the development research progress of instant
controlled pressure drop technology at home and abroad were reviewed, and the differences of their
equipment conditions and technical characteristics were compared and analyzed. The research progress of
each part of the combined drying technology including pre鄄drying, pretreatment and instant controlled
pressure drop were reviewed. The research status of the influence of key technical parameters of instant
controlled pressure drop technology on product quality as well as the responding optimization strategy were
emphasized. Besides, this paper described the current mainstream optimization strategy and its
application in instant controlled pressure drop combined drying. A new process optimization strategy,
namely dynamic optimization based on theoretical modelling was introduced. With the existed research
results on water migration and quality changes during instant controlled pressure drop combined drying
technology, the application prospect of dynamic optimization on combined drying process was analyzed.
Furthermore, based on the characteristics and research progress of dynamic optimization, it was proposed
that the dynamic optimization could be the guidance for instant controlled pressure drop combined drying
process as well as the development of corresponding technology and equipment.

Keywords: instant controlled pressure drop; dynamic optimization; fruit and vegetable drying; drying
technology; combined drying
(责任编辑:李摇 宁)