射频加热技术及其在果蔬干制中的研究应用进展

Research Progress in the Application of Radio Frequency Technology in Fruit and Vegetable Drying

干制是最重要的果蔬加工技术之一,选择合适的干制技术与干燥能耗、产品品质密切相关。射频加热技术作为一种新型物理加热技术,因其加热迅速、具有体积加热效应、能量穿透深度大等优点,同时兼具微生物控制和灭酶效果,近年来备受关注。本文主要综述了射频加热技术的作用机理及特点,影响其在果蔬干制加工中应用的因素,归纳总结了射频加热技术在果蔬干制、微生物控制与灭酶中的应用现状,探讨了射频加热均匀性问题及可能的解决方案,并对未来研究方向进行了展望,为其今后在果蔬干制工业化应用提供参考。

Drying is one of the most important technologies for fruit and vegetable processing. The energy consumption during drying and the quality of dried products are highly correlated to the selected drying methods. As a new type of physical heating technology, radio frequency(RF) heating technology has attracted much attention in recent years because of its rapid heating, volume heating effect, long energy penetration depth, even microorganism control, and enzyme deactivation. This paper mainly summarized the mechanism and characteristics of RF heating technology, the factors that affecting RF heating technology application in fruit and vegetable. Moreover, the application status of RF technology in fruit and vegetable drying, microorganism control, and enzyme deactivation are also concluded. Finally, the existing problems, possible solutions and future development trends of RF heating technology in fruit and vegetable drying are also proposed. This review could provide theoretical guidelines for RF industrial application in fruit and vegetable drying in the future.