摘要
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。
In this paper, the principle and characterisation of ohmic heating were introduced. The utilizations of the ohmic heating in sterilization, thawing, blanching and starch gelatinization were also introduced. The problem of the ohmic heating in research and application was pointed out. The future of its application was analyzed.
出处
《食品与机械》
CSCD
北大核心
2006年第6期144-146,153,共4页
Food and Machinery
关键词
欧姆加热
杀菌
解冻
漂烫
淀粉糊化
Ohmic heating
Sterilization
Thawing
Blanching
Starch gelatinization
