食品微波膨化技术研究进展

Advance of the Research on Microwave Puffing Technology of Food

微波膨化技术作为一种新型食品生产技术熏正逐步在食品工业特别是休闲膨化小食品生产中得到广泛应用。微波膨化是微波能量到达物料深层转换成热能,将使物料深层水分迅速蒸发形成较高的内部蒸汽压力条件,迫使物料膨化。利用微波膨化技术加工食品能最大限度的保存食品原有的营养成分,加工时间短,膨化、干燥、杀菌工艺同时完成。本文主要介绍了微波膨化机理以及微波膨化技术在食品工业中的应用,并着重讨论了淀粉、蛋白质及其他添加剂等影响膨化效果的因素,同时对微波膨化技术的应用及发展作了展望。

As a new technology of food manufacturing,Microwave puffing tech no logy is becoming widely use in food industry,especially in snack food sector.Wh en mircowave energy changes into heat energy inside matter,the water inside matt er will absorb the heat energy to evaporate rapidly which forms high pressure,th e pressure inside the matter will force the matter to puff.The tecnology of puf fing by mircowave can preserve nutrition of food to a maximum extent and reduce processing time,and make the technologies of puffing and drying and sterilizing at the same time.The mechanism of puffing by mircowave and the application of p uffing technology in the field of food in-dustry are introduced in this article and the influential factors such as starch,protein and other additives are dis-cussed particularly.It also views the application and development of microwav e puffing technology.