食品微波加工中的非热效应研究

The Non-Thermal Effects of Microwave Food Processing

微波的热效应众所周知。基于微波选择性加热的特点,人类开发了微波炉、微波解冻、干燥与杀菌等设备,并广泛应用于食品加工领域。然而,关于微波的非热效应问题一直是人们争论的焦点。近年来,国内外科研人员以酶、蛋白等生物大分子以及微生物等为试验对象,围绕微波非热效应对生物体系的影响开展了广泛的研究。从目前的研究来看,还不能就是否存在微波的"非热效应"下定论,其原因在于生物系统的复杂性,实验过程中温度难以控制,实验设计缺乏合理性和逻辑性。对微波非热效应的深入了解,有助于研制有效的微波钝酶与杀菌装备,为微波技术在食品深加工中的应用创造条件。

The thermal effect of microwave radiation is well known. Based on the selective heating characteristics of microwave radiation, people have developed microwave ovens, microwave thawing equipments, drying and sterilization e- quipments, which are widely used in food processing. However, the question whether non-thermal effects of microwave radiation existed has always been the focus of debate. In recent years, researchers home and abroad took biological sys- tems such as biological macromolecules or microorganisms as test objects to test and verify the non-thermal effects of microwave. From the current researches, the existence or not of the microwave non-thermal effects, is not ready to make a conclusion. The reason includes： the complexity of biological systems; the difficulty to control the temperature during the experiment; the lack of rationality and logic during experiment design. Whatever, the extensive and in-depth under- standing of microwave non-thermal effects, is a reliable guarantee for the development of microwave equipments, and will create possibility for further application of microwave technology in deep processing of food products.