介电解冻过程中食品介电特性变化的研究进展

Research Progress of the Change of Dielectric Properties of Food in Dielectric Thawing

解冻是冻结的逆过程,是影响冷冻食品最终品质的重要因素之一。介电解冻因其解冻时间短、节能高效等优点逐渐成为冷冻食品加工的首选方法。综述了介电解冻技术,介绍了介电特性,探讨了介电解冻过程中食品介电特性的变化,并对介电解冻过程中存在的现有问题和日后研究发展方向提出了新的认识和见解。

Thawing was the reverse process of freezing and was one of the important factors that affects the final quality of frozen food. Because of its advantages of short thawing time, energy saving and high efficiency, dielectric thawing had become the preferred method in frozen food processing. In this paper, the dielectric thawing technology was reviewed, dielectric properties were introduced and the change of dielectric properties of food in dielectric thawing was discussed. Moreover, the existing problems and future research trends were summarized.