摘要
通电加热是利用食品物料本身的电阻抗来产生热量的加热技术,是一种内加热方法。与其他加热方式相比,具有加热快速、均匀的特点。文章介绍了通电加热装置的主要组成,总结了电导率的影响因素,概述了通电加热过程中食品的温度分布模拟,归纳整理出通电加热在热烫、脱水、蒸发、发酵、提取、解冻、灭菌等方面的应用,并对食品通电加热技术的应用前景进行了展望。
As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also sum marized. Moreover, the applications of ohmic heating for food inclu- ding blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was presented.
出处
《食品与机械》
CSCD
北大核心
2017年第10期209-213,220,共6页
Food and Machinery
基金
基金项目:上海高校知识服务平台(上海海洋大学)(编号:ZF1206)
关键词
通电加热
食品
电导率
温度分布
数学模拟
ohmic heating
food
electrical conductivity
temperature distribution
mathematical simulation