摘要
食品微波加工是利用微波能够产生热能的原理，使食物的分子结构发生变化。在全封闭状态下，微波以光速渗入物体内部，由于电子、离子的移动或缺陷而被吸收，随即转变成热量。在反应过程中，食物中的粒子发生变化，相互碰撞之后变得杂乱无章，从而达到食品加工的目的。
Microwave processing of food can change molecular structure of food by the use of heat energy that microwave produced. In the whole sealing state, microwavepenetratesinto the object with the speed of light, and is absorbeddue to the movement or defects of electrons and ions, then converted into heat. During the reaction, particles of food changed and became disorganized after colliding with each other, so as to achieve the purpose of food processing.
出处
《黑龙江科学》
2015年第19期134-134,137,共2页
Heilongjiang Science
关键词
食品微波加工
非热效应:分析
Microwave processing of food
Non-thermal effect
Analysis
