| 微波与远红外线加热在食品加工中的应用 |
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| 引用本文： | 黄鸣,黎锡流,李泽坤. 微波与远红外线加热在食品加工中的应用[J]. 现代食品科技, 2002, 18(2): 60-63 |
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| 作者姓名： | 黄鸣 黎锡流 李泽坤 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,广州,510640
2. 上海陆仕食品集团有限公司,上海,201202 |
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| 摘 要： | 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。
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| 关 键 词： | 加热技术 微波加热 远红外线加热 |
The application of technology during food processing microwave and far - infrared ray |
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| HuangMing,LiXiliu,LiZekun. The application of technology during food processing microwave and far - infrared ray[J]. Modern Food Science & Technology, 2002, 18(2): 60-63 |
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| Authors: | HuangMing LiXiliu LiZekun |
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| Abstract: | It is found that different heating technologies play a very important role in realizing high quality food.This article summarizes five different heating technologies applied extensively in the world.Those include microwave heating,far-infrared ray heating.Respective characteristic,heating principles and abroad application of the five heating technologies are particularly described in the paper. |
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| Keywords: | Heating technology microwave heating far-infrared ray heating |
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