食品与发酵工业2026，Vol.52Issue(10)：430-439,10.DOI:10.13995/j.cnki.11-1802/ts.043806
果汁浓缩技术的研究现状和展望
Research status and prospects of juice concentration technology
摘要
Abstract
Concentration technology plays a pivotal role in the juice industry,with the selection of concentration technology closely linked to the consumption of electric energy and the quality characteristics of juice.This paper mainly reviews the principles and character-istics of various concentration technologies,including freeze concentration,vacuum heat concentration,gas hydrate concentration,and membrane concentration.It stematically summarizes the current status of these technologies in fruit juice processing and quality preseva-tion.Furthermore,the paper discusses the advantages and disadvantages of different concentration technologies and explores recent adcan-cements in domestic and international research within this field.Especially,carbon dioxide hydrate concentration represents a novel low-temperature concentration technology for fruit juices.Due to its low temperature and oxygen barrier characteristics,it offers significant ad-vantages in preserving juice quality and volatile components.Additionally,high pressure carbon dioxide exhibits a certain lethal effect on microorganisms,draing considerable attention from researches in recent years.This paper also anticipates future research directions,ai-ming to provide valuable insights for the application of technologies in the fruit juice processing industry.关键词
果汁/二氧化碳水合物/原理/品质特性/浓缩技术Key words
juice/carbon dioxide gas hydrate/principle/quality characteristics/concentrate technology引用本文复制引用
柳杰,李镜浩,徐玉娟,吴继军,余元善,温靖,邹波,程丽娜..果汁浓缩技术的研究现状和展望[J].食品与发酵工业,2026,52(10):430-439,10.基金项目
国家重点研发计划项目(2022YFD2100802) （2022YFD2100802）
广州市科技计划项目(2023B01J2004) （2023B01J2004）
广东省农业科学院科技人才引进专项资金项目(R2020YJ-YB2001) （R2020YJ-YB2001）
高州市"杨帆计划项目"(荔枝精深加工及副产物利用技术研发及产业化示范) （荔枝精深加工及副产物利用技术研发及产业化示范）
广东省现代农业产业共性关键技术研发创新团队建设项目(加工与保鲜共性关键技术)(2024CXTD16) （加工与保鲜共性关键技术）
