红外加热技术及其在食品杀菌中的应用研究进展

介绍红外加热技术的工作原理、特点以及对食品主要成分的影响,并总结红外加热技术在食品产业中的应用,结合实例,对红外加热技术在食品杀菌等方面的应用和研究进展进行分析。     

微波加热技术在食品加工中应用

加热物料按其导热方式可以分为两类：一类是依靠物料表面将热介质热量逐层传入物料内部使之升温,称为表面热传导加热,即常规加热法。其热介质可为热空气、蒸汽,也包括远红外线辐射（热源）等;另一类为依靠微波透入物料内,与物料的极性分子相互作用而转化为热能,使物料内各部分在同一瞬间获得热量而升温,这种具有使物料整体成为热源的加热方式称为微波加热。这两种加热方式及其热传导特性是迥然不同的。研究表明微波电磁场对物料相互作用能产生两方面的效果;一是微波能量转化为物料升温的热能而对物料加热;另一是与物料中生物活性组…     

新型加热技术在食品加工中的应用及其研究进展

介绍几种加热技术在食品领域中的应用以及研究进展。分析几种不同加热方式的基本原理及对食品的影响,探讨各个加热方式的技术特点和优缺点,根据不同食品物料特点找到适宜的加热方式,为今后的研究及应用提供参考。     

新型加热技术在食品加工中的应用及其研究进展

随着人们对健康的重视和生活水平的提升,加工食品以保留其原色、原味和食用营养成分的活性而受到人们重视.食品加工企业将更多的新工艺、新方法运用到食品加工中,特别是各种传统工艺的综合利用,对食品行业的发展具有促进作用.食物加热工艺的优化与发展,可以更好地适应人类对食物的需要,给人类带来了更好吃、更营养、更安全的食物,而过去的...     

欧姆加热技术在食品加工中的应用进展

欧姆加热是一种新型食品热加工技术,在食品物料的快速均匀加热及提高食品安全性及质量方面有巨大的应用潜力。由于该技术在实际应用中受物料自身电导性、电场强度等因素影响,国内的研究仍处于起步阶段,相较于国外在处理含颗粒食品、含蛋白食品加工的广泛应用,甚至在太空任务中食品加工方面的尝试,存在着较大差距。文中阐述了欧姆加热技术的原理、特点、国内外欧姆加热装备的研发现状及该技术对食品原料中酶、微生物、风味与营养成分等方面的影响,并对该技术在食品加工中的应用现状进行了讨论和总结。     

通电加热在食品加工中的应用

介绍了通电加热的基本原理、特点、通电加热设备及通电加热在杀菌、肉制品和豆腐以及解冻等食品加工中的应用,并对通电加热的应用前景进行了分析.     

微波技术在食品中的应用和食品杀菌研究进展

阐述了微波加热技术的原理，特点及其在食品杀菌中的应用     

臭氧技术在食品加工中的应用

臭氧技术作为一种现代高新技术正日益受到重视，它可应用于空气，水和食品的消毒灭菌处理，与传统的方法相比较有独特的优点，本文主要探讨了臭氧杀菌的原理和特点以及存在的问题，展望了其发展前景，以期加速其在食品中的应用。     

Recent trends and developments in infrared heating in food processing

Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions, which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration, freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR processing have also been summarized.     

Research progress in fluid and semifluid microwave heating technology in food processing

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.     

通电加热技术在食品加工中的应用

从通电加热技术的发展历史入手.阐述了该技术的原理和特点;并从电场、频率、物料本身等方面讨论了通电加热的各种影响因素及其作用机理;介绍了目前对该技术的研究成果,以及该技术在食品加工中的应用和广阔的发展前景.     

微波与远红外线加热在食品加工中的应用

不同的加热处理方法是实现高品质加工食品的关键。本文概述了现今国内外食品加工工业中普遍采用的两种加热技术 :微波加热、远红外线加热技术 ;并详细阐述了这两种加热技术各自的特征、加热原理及其在食品加工过程中的广泛应用。     

欧姆加热及其在食品加工中的应用

综述了欧姆加热的原理和特点，讨论了欧姆加热在食品的杀菌、解冻、漂烫和淀粉糊化中的应用，并指出了其在研究和应用中存在的问题，并对其应用前景进行了分析。     

食品加工技术对于食品过敏原的影响

食物过敏是当前食品安全领域较为突出的问题,一些食品加工方法如脱皮、加热可从一定程度上降低食品的致敏性,脱敏效果与加工的方式以及过敏原的种类密切相关。本文综述了对一般加工方法对于减轻过敏反应的作用。     

宏基因组技术及其在食品科学和酶制剂产品开发中的应用

宏基因组技术是指直接提取环境样品中的总DNA,再通过构建文库筛选目的基因或功能基因的方法。它对食品微生物、有害物质的降解、食品营养的研究以及酶制剂产品开发上具有重大意义。本文对宏基因组学技术及其在食品科学和酶制剂产品开发方面应用进行了综述。      

Recent progress in food processing applications of air impingement technology: A review

Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high-velocity air (with speeds of 10–50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.     

Microwave energy in food processing applications

The pertinent literature on microwave finish‐drying of potato chips, selection of proper microwave frequency, microwave freeze‐drying, economics of microwave processing, and microwave sterilization were reviewed. The field appears to be characterized by the absence of agreement among workers in the field with respect to the nature of microwave action on food materials and a relative paucity of dielectric data on which to base meaningful decisions. In spite of these shortcomings, significant progress has been made in a few processing areas, and the potential exists for even greater progress in the future.