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微波处理因其快速加热、简单、方便等特点广泛应用于食品领域。但在优化食品微波处理方面,因其涉及到的参数较多,需要进行多次实验,数学模拟技术的导入使条件优化变得更为简单、方便。数学模拟技术已用于微波加热食品特性的研究并且广泛用于微波食品的开发、微波工业装备的设计等。本文的目的是阐述近年来模拟技术应用于食品微波加工的研究现状。本文介绍了食品微波加工应用的数值模拟软件,并对一些数值模拟的计算依据和计算步骤进行了综述。总结了微波加工食品的验证方法以及不足,归纳整理出数学模拟在食品的微波干燥、杀菌、解冻、辅助冷冻等方面的应用。最后展望了数值模拟在微波加工食品的发展和前景。 相似文献
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Radio frequency heating of foods: principles, applications and related properties--a review 总被引:3,自引:0,他引:3
Piyasena P Dussault C Koutchma T Ramaswamy HS Awuah GB 《Critical reviews in food science and nutrition》2003,43(6):587-606
Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in continuous pasteurization and sterilization of foods is rather limited. During RF heating, heat is generated within the product due to molecular friction resulting from oscillating molecules and ions caused by the applied alternating electric field. RF heating is influenced principally by the dielectric properties of the product when other conditions are kept constant. This review deals with the current status of RF heating applications in food processing, as well as product and system specific factors that influence the RF heating. It is evident that frequency level, temperature and properties of food, such as viscosity, water content and chemical composition affect the dielectric properties and thus the RF heating of foods. Therefore, these parameters should be taken into account when designing a radio frequency heating system for foods. 相似文献
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超声波为频率高于20kHz以上的声波,是一种机械振动在媒质中的传插过程,其传播过程中,超声波与媒质的相互作用,可以使超声波的相位和幅度等发生变化;功率超声波则会使媒质的状态、组成、结构和功能等发生变化.本文综述了食品工业中的超声提取、超声灭菌、超声干燥、超声过滤、超声清洗等方面的进展,介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用,并简要分析了超声波的作用机理,旨在食品工业中使超声波技术得到更好的利用. 相似文献
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Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications 总被引:1,自引:0,他引:1
Qijun Wang Yifei Li Zhiwei Zhu 《Critical reviews in food science and nutrition》2018,58(13):2285-2298
ABSTRACTImprovements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry.This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts. 相似文献
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非热杀菌技术特点及在肉制品加工中的应用 总被引:1,自引:0,他引:1
非热杀菌技术是指利用非加热的方法杀灭食品中特定的致病微生物,使微生物的总量符合标准的杀菌技术。该技术具有产热低或不产热,能最大程度地保持食品的香味、色泽和营养成分的特点,有效地避免了传统热杀菌技术影响产品品质的缺点,因而具有良好的应用前景。目前应用较为广泛的非热杀菌技术主要包括超高压杀菌、微波杀菌、高压脉冲电场杀菌、超声波杀菌以及辐照杀菌五种。本文根据近年来的研究成果综述了上述五种非热杀菌技术的原理、影响因素以及对肉品质的影响,并对非热杀菌技术的未来进行了简要展望。 相似文献
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Microwave and Radio Frequency Processing 总被引:3,自引:0,他引:3
《Journal of Food Safety》2000,65(S8):32-41
SCOPE OF DELIVERABLES: The use of microwave and radio frequencies to heat food for commercial pasteurization and sterilization in order to enhance microbial safety is discussed here. Although not under FDA regulations, use of microwave technology to enhance microbial food safety in the home is also discussed briefly. Mechanisms of heating food and destroying pathogens, and the validation of industrial processes are also discussed, followed by conjecture on handling deviations during industrial processing. This document summarizes information obtained through published literature and personal contacts with industry, academia, and government. Although radio frequency is covered whenever possible, very little information on radio frequency heating for commercial pasteurization or sterilization of food is available in the published literature and no commercial facility for this purpose could be located. The microbial inactivation mechanisms of radio frequency heating are also quite similar to those of microwave heating. Thus, this document refers mostly to microwave processing with the implicit assumption that the principles are generally applicable to radio frequency. Specific information on radio frequency is included whenever available. 相似文献
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在食品加工过程中,传统的加工方式已不能满足人们对食品质量的高需求。超声波技术是一种非热处理技术,可以减少传统加工给食品带来的损害,增强食品的营养价值与加工特性。本文主要讨论了超声波在干燥、冷冻、提取、过滤和乳化等加工操作中所产生的效应与作用,超声波产生的空化、机械、化学和生物效应能够通过复杂的关联对加工操作产生影响,例如能够提高传质传热效率、减少加工时间、降低加工试剂用量、增加产量、提高食品安全性、保留食品营养等。通过对文献的梳理与比较,超声波技术被证明在食品加工中非常具有应用价值,但是不适当的超声条件处理也会给食品品质带来负面影响。在未来的工作研究中,不仅需要建立超声波在食品加工中的动力学模型,还需在工业水平上的应用进行深入挖掘,以克服超声能源消耗大的短板。 相似文献
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Microwave assisted thermal sterilization and pasteurization systems, as emerging thermal processing technologies, use circulation water to reduce edge heating of the food packages in the microwave heating sections. Yet, the influence of the circulation water on microwave heating efficiency for food is unknown. This research studied the dielectric properties of purified water from a reverse osmosis unit and tap water over microwave frequencies of 150–2500 MHz at 23–120 °C and evaluated microwave loses in the circulation water. The values of the dielectric constant of purified and tap water decreased (P < 0.05) with increasing temperature and slightly decreased with increasing frequency. The value of the loss factor of purified water also decreased with temperature (P < 0.05) but increased with frequency. The trend was more complicated for the loss factor of tap water. The penetration depth of 915 MHz microwave power in purified water was 399 and 457 mm at 90 and 120 °C, respectively, it was reduced to 161 and 136 mm in tap water. The microwave power loss in the 18–30 mm deep purified water, depending on the thickness of the food packages, was 4–7%, compared to 11–20% in tap water. Thus, using purified circulation water in microwave assisted thermal sterilization (MATS) and pasteurization systems (MAPS) can significantly improve the efficiency of microwave heating of packaged foods.Industrial relevanceThe information from this research are highly relevant to industrial operations of microwave-assisted thermal sterilization and pasteurization systems of pre-packaged foods. The dielectric property data will contribute to the literature related to the physical properties of water in microwave heating. 相似文献
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超声波是频率超过20 k Hz的声波,其声场具有独特的空化现象,可同时产生热效应和机械效应,在食品加工领域应用具有处理效率高、可控性好、成本低等优点,近年来在食品加工领域被广泛关注。本文从超声技术作用机制出发,综述了国内外有关超声技术在食品加工业中的应用和研究新进展,主要包括利用高频和低频超声对不同食品原料进行超声提取、超声降解、超声辅助酶解、超声干燥、超声灭菌、超声乳化和超声嫩化等方面,并对其可能的作用机制进行了分析归纳。超声技术除具有传统破碎、断裂原料细胞作用之外,超声辅助酶解等生物物理结合加工方式也符合"十三五"食品科技创新专项规划中发展现代食品绿色加工与低碳制造技术的要求。本文为食品绿色制造和产业转型升级提供了理论依据。 相似文献
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Yiran Wu Rongyi Mu Guohua Li Mengge Li Weiqiao Lv 《Comprehensive Reviews in Food Science and Food Safety》2022,21(4):3436-3454
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically. 相似文献
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Enhancement of Food Processes by Ultrasound: A Review 总被引:1,自引:0,他引:1
Yang Tao 《Critical reviews in food science and nutrition》2015,55(4):570-594
In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation. 相似文献
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如何快速而经济地干燥物料并获得高品质的产品,是干燥领域需要解决的核心问题。目前传统单一的干燥技术在一些方面已无法满足实际需求,探索各种干燥技术的组合成为近年来的研究热点。功率超声(声强大于1 W/cm2)作为一种绿色、无污染的物理加工方法,在干燥过程中强化水分的传热和传质方面已显示出独特的优越性,在食品干燥领域方面具有广阔的应用前景。本论文主要介绍了超声在食品干燥前预处理、超声强化渗透脱水、超声耦合热风干燥、超声耦合喷雾干燥、超声耦合冷冻干燥、超声耦合热泵干燥、超声耦合太阳能干燥等方面的研究进展,分析了超声干燥的作用效应及机理,总结了超声干燥的优点并指出目前存在的问题及今后的研究方向。 相似文献