摘要
阐述了欧姆加热技术的原理、特点及应用于食品加工中的研究进展。分析了欧姆加热技术在食品应用中存在的问题,并对食品欧姆加热技术的开发及应用前景进行了展望。
The mechanism and distinguishing features of the ohmic heating technology were introduced and the research progress and the existing problems about its application in the food processing industry were described. The development of the food ohmic heating technology and its future trend were predicted.
出处
《吉林大学学报（工学版）》
EI
CAS
CSCD
北大核心
2004年第2期324-329,共6页
Journal of Jilin University:Engineering and Technology Edition
关键词
欧姆加热
食品
杀菌
电导率
ohmic heating
food
sterilization
electrical conductivity
