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。

New progress in microwave processing of food

In recent years, microwave technology has been widely used in food processing due to its advantages of fast heating speed and high efficiency. This paper start from the principle of microwave technology, the applications of microwave technology in food heating or cooking, drying, sterilization and extraction of active ingredients in recent years were described. The effect of microwave on food quality was also discussed, includes the influence of color, texture, nutrition, biochemistry, rehydration, microstructure. Hoping to provide reference for further development and large-scale utilization in the field of food, and then promote the development of food industry.