摘要
红外加热技术可以应用于多种食品加工单元操作中,如干燥,烘焙,烫漂,解冻,油炸,杀菌等。主要考察红外加热在食品杀菌方面的应用。概述了红外辐照的产生原理、辐射传热的基本定律,以及食品中主要成分的红外辐射吸收特性。在此基础上对食品红外辐照杀菌特点进行了总结,通过大量实例阐述了红外杀菌的影响因素及在固、液态食品中的应用。红外加热杀菌处理时间短,操作简单方便,设备紧凑,具有杀菌高效、环保、节能、无残留等优点,是一种很有潜力的新型杀菌技术。
Infrared heating is used to a variety of food processing unit, such as drying, baking, blanching, thawing, frying and sterilization. This review mainly investigated the efficacy of sterilization by infrared heating. Interpret the principles of infrared radiation, the basic laws of radiative heat transfer, and infrared radiation absorption characteristics of the main ingredients in foods. Sterilization characteristics of various foods by infrared were summarized. The efficiency of infrared pasteurization was examined by a number of examples. Applications of infrared decontamination in solid and liquid food were also investigated. Infrared sterilization with its high energy efficiency, no environmental problems, etc, is a promising new sterilization technique.
出处
《食品工业》
北大核心
2014年第10期230-235,共6页
The Food Industry
基金
江苏省国际科技合作计划(BZ20125052)
江苏省科技支撑计划--农业部分(BE2011382)
关键词
红外加热
杀菌
食品加工
infrared heating
sterilization
food processing
