微波能在食品加工中的应用

微波能应用是指利用微波能量对物料加热达到生产要求的一种技术。国外自60年代起微波能应用达到实用化并深入各行各业。使用规模较大、应用成功的例子在食品加工业中最多。在日本微波能工业应用约70%比例集中在食品杀菌、焙烤、解冻和草席(榻榻     

食品微波膨化技术研究进展

微波膨化技术作为一种新型食品生产技术熏正逐步在食品工业特别是休闲膨化小食品生产中得到广泛应用。微波膨化是微波能量到达物料深层转换成热能,将使物料深层水分迅速蒸发形成较高的内部蒸汽压力条件,迫使物料膨化。利用微波膨化技术加工食品能最大限度的保存食品原有的营养成分,加工时间短,膨化、干燥、杀菌工艺同时完成。本文主要介绍了微波膨化机理以及微波膨化技术在食品工业中的应用,并着重讨论了淀粉、蛋白质及其他添加剂等影响膨化效果的因素,同时对微波膨化技术的应用及发展作了展望。     

食品的微波加工研究新进展

近年来,微波技术因其加热速度快、效率高等优势,在食品加工中得到了广泛的应用。本文从微波技术的原理着手,对微波技术在食品加热或烹饪、干燥、杀菌以及有效成分提取等方面的最新应用进展加以阐述,并探讨微波对食品颜色、质地、营养成分、生物化学成分、复水性、微观结构等食品品质的影响,以期为微波技术在食品领域的进一步开发及规模化应用提供参考,进而促进食品行业的发展。     

微波原理及其在食品上的应用

微波在现代高新技术上具有重要地位。目前微波能的应用发展很快，涉及面也很广。特别是在食品加工、医药、化工、农副产品的干燥、烘焙和消毒杀菌及微波反应器方面得到广泛应用。     

微波原理及其在食品上的应用

微波在现代高新技术上具有重要地位。目前微波能的应用发展很快,涉及面也很广。特别是在食品加工、医药、化工、农副产品的干燥、烘焙和消毒杀菌及微波反应器方面得到广泛应用。     

微波辅助提取食品有效成分研究进展

微波辅助提取技术是近年食品工业应用先进技术。该文综述微波辅助提取食品有效成分工艺、机理及设备方面研究应用进展,最后展望微波辅助提取技术发展前景。     

微波辅助萃取技术在食品工业中的研究进展

微波辅助萃取作为一种新的分析分离技术，具有许多突出的优势。该文综述了微波辅助萃取技术在食品工业中的应用，包括有效成分的提取、食品添加剂、食品加工及食品分析，讨论了该技术在食品工业中应用前景，以期加速其在食品工业中的应用。     

微波杀菌在休闲熟食中的应用

目前休闲熟食的杀菌和保鲜对休闲熟食的加工越来越重要,微波杀菌技术也以其独特的优势被应用到食品生产领域中。综述了微波杀菌技术的原理、优势及缺陷,微波杀菌在休闲熟食中的应用以及其未来的发展趋势,为休闲熟食的杀菌和保鲜提供新的思路和解决方法,加快微波杀菌技术在现代食品工业中的应用。     

微波技术及微波食品的研究状况与发展趋势

本文介绍了微波加热的主要机理及特点,以及近年来国内外微波食品的动态。得出微波技术对食品的影响仍有待研究;微波食品的开发与利用有着良好前景。     

食品水分的在线微波测定技术

介绍了水分微波测定技术在食品加工过程中的应用,分析了微波水分检测系统的检测原理、应用特性及其基本的水分检测模型,给出了一种食品干燥过程在线自动水分测控系统的应用实例.     

食品微波真空干燥技术研究进展

微波真空干燥是用微波辐射作为加热源在真空条件下进行加热而使物料脱水的过程,具有快速、高效、低温等优点。本文阐述了微波真空干燥的作用机理,介绍了微波真空干燥的特性及研究现状,旨在为微波真空干燥技术在食品加工中的研究和应用提供参考。     

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics,Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (<Emphasis Type="Italic">Vaccinium macrocarpon</Emphasis>)

The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmo-microwave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.     

Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing

Barley malt is widely used in food and beverage industries. Although microwave drying can be an interesting alternative for stabilization, it has been traditionally processed by convective drying. This work studied the microwave and microwave-vacuum drying of barley malt, evaluating hydration, germination and drying. Both hydration and germination reduced the grain compression force, but without demonstrating a defined endpoint. The traditional convective drying (50–70 °C) took 540–840 min, while microwave reduced processing time in ~95%. Vacuum increased the drying rate and reduced the product temperature. Moisture profiles over processing were calculated based on the obtained effective diffusivity. The drying rate showed an intermediate moisture value when microwave radiation is optimum, which was associated with the best combination between absorption and conversion across the water molecules within the sample. The behavior parameter of Page Model suggested super-diffusion. In conclusion, microwave and microwave-vacuum technologies showed to be attractive alternatives for barley malt drying.     

响应面法优化青椒微波-真空冷冻联合干燥工艺及品质分析

该研究采用微波-真空冷冻联合干燥方式对青椒进行干制,研究微波功率、中间转换点含水率及真空冷冻干燥时间对青椒干燥产品维生素C含量、感官评分、复水比及a*的影响。通过单因素试验和响应面试验优化微波-真空冷冻联合干燥工艺,并对青椒联合干燥产品的营养成分、风味进行了比较分析。最后研究了微波-真空冷冻联合干燥、微波干燥、真空冷冻干燥对青椒干燥品质的影响。结果表明,联合干燥的最佳工艺条件为微波功率381.17 W,中间转换点含水率61.81%,真空冷冻干燥时间12.04 h。3种青椒联合干燥产品在营养成分和风味上分别具有一定差异性。微波-真空冷冻联合干燥和真空冷冻干燥的青椒产品在质构、青椒组织微观结构、部分理化指标方面均优于微波干燥的青椒产品。     

Modeling Shrinkage and Density Changes During Microwave-Vacuum Drying of Button Mushroom

Shrinkage characteristics and apparent density of whole button mushrooms were determined at various moisture content levels (ranging from 5 to 92% wet basis) during microwave-vacuum drying at two different power (150 and 250 W) and pressure (10 and 20 kPa) levels. The above properties during convective hot air drying at 60°C were also measured for comparison. In both microwave-vacuum and air-drying methods, the shrinkage (volumetric and diametric) of mushroom showed a linear behavior with moisture content. Experimental data showed that the effect of the system pressure on shrinkage and density was more significant than the power level during microwave-vacuum drying. Moisture content and method of drying also affected shrinkage statistically. Microwave vacuum drying produced less shrinkage than air drying. Simple mathematical models were used to correlate the above properties with the material moisture content. The models were fitted to experimental data satisfactorily, and the parameters were estimated.     

不同干燥方法对胡萝卜粉品质特性的影响

通过对热风干燥、真空干燥、微波干燥及微波-真空干燥4种方法制的胡萝卜粉的粉体特性指标的分析及对比研究,对4种加工工艺生产的胡萝卜粉的品质特性进行了评价,微波-真空干燥制成胡萝卜粉不仅品质好,而且干燥时间短,是一种较好的胡萝卜粉制备方法。     

4种干燥方法对荔枝果肉干制品品质的影响

采用真空冷冻干燥、微波真空干燥、真空干燥及热风干燥4种方法制成荔枝果肉干,从荔枝干的Vc、还原糖、总糖、总酸和色泽以及质构等几方面指标进行分析和品质评价,结果表明:真空冷冻干燥法制成荔枝干的品质最好,微波真空干燥法和真空干燥法次之,热风干燥最差。     

干燥方式对脱水菠菜质量特性的影响

为研究不同干燥方法对脱水菠菜理化特性的影响。将样品分别采用热风干燥,微波干燥,真空干燥,微波-真空干燥进行干燥处理,分别测定干燥后叶绿素保存率、维生素C保存率、产品的复水性和质构特性。结果表明,微波-真空干燥脱水菠菜不仅叶绿素保存率和维生素C保存率高,产品的复水性好、质构特性好,而且干燥时间短,是一种较好的脱水菠菜制备方法。     

板栗片微波真空干燥的动力学模型及品质分析

为获得干燥速率快、品质高的板栗制品,以新鲜板栗为原料对其进行微波真空干燥处理。研究了板栗片在不同真空度、微波功率条件下的微波真空干燥特性。根据试验数据建立板栗微波真空干燥的水分比与干燥时间关系的动力学模型,对模型进行拟合检验,同时对不同干燥条件的板栗品质进行评价。结果表明:微波强度和真空度均对干燥时间有显著影响,功率越大,真空度越高,干燥速率越快。在试验范围内水分有效扩散系数随着真空度升高而升高,随着微波功率的升高而升高,而且功率对板栗水分有效扩散系数的影响比真空度更显著。利用Fick第二定律求出其范围为3.5462×10^-9~2.128×10^-8m^2/s。通过对板栗干燥动力学数学模型拟合发现,Page模型对板栗片干燥过程的拟合性最好,模型的预测值与实验值吻合性好,可以用来描述和预测板栗的微波真空干燥过程。在真空度-20 kPa、微波功率3 kW干燥条件下,板栗片的亮度L*值最大为71.77且板栗片的质地最优,与其他干燥条件下有显著差异(p<0.05),。该研究为微波真空干燥技术应用于板栗的干燥提供了技术依据。     

鲜地黄片的微波真空干燥工艺研究

研究了微波功率、真空度、切片厚度、装载量对微波真空干燥鲜地黄片特性的影响,设计了四因素三水平的正交实验,通过比较干燥时间、还原糖得率和多糖得率等指标,优化工艺参数。结果表明,微波干燥过程分升速、恒速和降速三个过程;影响鲜地黄片微波真空干燥特性的因素主次为:切片厚度>微波功率>真空度>装载量。较优组合是:切片厚度12mm,微波功率800W,真空度0.06MPa,装载量150g。