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微波与远红外线加热在食品加工中的应用 总被引:7,自引:0,他引:7
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。 相似文献
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新型加热技术在食品加工中的应用及其研究进展 总被引:1,自引:0,他引:1
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。 相似文献
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欧姆加热技术是一种新型的食品工艺,具有许多优点,发展潜力巨大。近年来,欧姆加热技术在食品加工领域中受到了越来越广泛的重视。本文介绍了欧姆加热技术的发展历史、基本原理、特点、影响因素以及在食品工业中的应用和发展前景。 相似文献
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食品欧姆加热原理及其影响因素 总被引:7,自引:0,他引:7
欧姆加热技术不同于传统杀菌技术。它在加工连续流体食品特别是含颗粒食品方面,显示出了巨大的发展潜力。本文介绍了欧姆加热技术的基本原理以及影响欧姆加热食品品质的若干因素。 相似文献
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陈俊宇 《皮革制作与环保科技》2022,3(3):166-168
原位热处理技术(ISTR)可以有效去除土壤环境中的有机污染物,原位热处理技术包括热传导加热(TCH)技术、电阻加热(ERH)技术和蒸汽加热(SEE)技术,本文对这三种常用的原位热处理技术进行了介绍及原理阐述,并对其修复系统所需的场地特征数据和技术筛选进行了综述总结. 相似文献
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Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects 总被引:1,自引:0,他引:1
Lien Lemmens Evelina Tibck Cecilia Svelander Chantal Smout Lília Ahrn Maud Langton Marie Alminger Ann Van Loey Marc Hendrickx 《Innovative Food Science and Emerging Technologies》2009,10(4):522-529
During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters.This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca2+-soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (β-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry.It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the β-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspects, independent of the heating technique used.
Industrial relevance
With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. 相似文献13.
钢丝感应加热是电、磁、热、相变相互作用的复杂动态过程,感应加热炉的设计应在满足加热工艺要求的前提下,使整个系统效率最高、损耗最低。通过对感应加热时电流趋肤效应的分析,指出加热钢丝直径与透入电流深度之比在3~6比较合适,针对钢丝等磁性材料在加热过程中随温度的增加相对导磁率减小的特点,说明钢丝加热在居里温度点以下选用较低的频率,在居里温度点以上用较高频率,可以提高感应加热炉的效率。给出感应加热时不同直径钢丝在不同温度时的最佳频率,设计出处理Φ7.1~12.6mm钢棒的感应加热生产线,生产线采用长而紧凑的感应器以减少端部磁场泄漏,并严格控制钢丝与感应器的同心度和空气间隙。 相似文献
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The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast-heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast-heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness. 相似文献
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Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. It can be specially used in pumpable food lines as an alternative heating unit. In this study, orange juice concentrates having 0.20–0.60 mass fraction soluble solids were ohmically heated by using five different voltage gradients (20–60 V/cm). The dependence of electrical conductivity on temperature, voltage gradient and concentration were measured. The ohmic heating system performance coefficients were calculated by using the energies given to the system and taken by the orange juice samples. The mathematical model results, taking system performance coefficients into account, were compared with experimental ones. The predictions of the mathematical model were found to be very accurate. 相似文献
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冷冻是水产品保藏的常用手段,冷冻水产品在加工烹饪前首先需要进行解冻。传统解冻技术具有耗时长、能耗高、解冻损失大、品质劣化等缺陷,水产品解冻后可能出现风味变化、外观受损、蛋白质变性、脂肪氧化等问题,造成水产品品质大大下降,营养严重流失,无法满足消费者的感官需求。因而,电磁波(微波、射频、远红外等)解冻、真空解冻、欧姆解冻、高压静电场解冻以及利用超声波、磁性纳米粒子作为辅助手段的众多新型解冻技术逐渐得到应用和推广,这些新型解冻技术可有效改善传统解冻技术出现的品质不佳、感官劣变等问题。本文综述了几种新型解冻技术的技术原理、应用方法及各自的优缺点,重点阐述了不同解冻技术对鱼肉中水分分布状态和肌肉纤维组织状态的影响,主要体现为对鱼肉的保水性,新鲜度,蛋白质的氧化变性、构象变化、聚集特性等方面的影响,以期为新型低耗高效水产品解冻技术的开发及工业化应用提供理论参考与启发。 相似文献
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为探究升温方式对肌球蛋白结构和性质的影响,本实验比较和分析了不同升温条件(空白(传统水浴二段加热,即水浴40 ℃加热30 min,90 ℃加热20 min);低温段和高温段分别采用水浴升温(water bath heating,WH)、微波升温(microwave heating,MH)或微波辅助水浴升温(microwave assistant water bath heating,MWH)3 种方式升温至40 ℃或90 ℃,到达此温度后再置于水浴锅中加热)对鲢鱼(Hypophthalmichthys molitrix)肌球蛋白的结构和理化性质(总巯基含量、表面疏水性、浊度、溶解度、二级结构、三级结构和热稳定性)的影响。结果表明:MH和MWH与WH相比显著缩短了升温时间,提高了加热效率;低温段MWH促进肌球蛋白展开,WH的肌球蛋白变性程度大,高温段MH的肌球蛋白变性程度高,二级和三级结构对微波敏感,暴露更多的氨基酸残基。MWH在提高升温速率的同时避免了升温速率过快,低温段采取MH或MWH有利于凝胶化,高温段采取WH能够促进肌球蛋白聚集。 相似文献