摘要
食品物理加工是当前食品加工领域的重要分支。本文采用文献计量的方法,基于Science Citation Index(SCI)数据库,梳理食品物理加工科技创新的历史沿革、国家或地区研究实力、研究热点和发展态势,为食品物理加工科技工作者和决策部门提供参考依据。结果表明,食品物理加工研究的历史沿革可分为3个阶段:起步于1950—1960年代,成长于20世纪90年代,腾飞于2000年以后,特别是2003年到2007年SCI发文量激增,属于爆发阶段。美国、中国、西班牙、加拿大、德国、土耳其等是主要科技创新国家,美国一直处于领先地位,而中国起步晚,近10年来高速发展,目前占有重要的地位,然而研究的质量仍需加强。食品物理加工技术主要包括微波、超声波、超高压、脉冲电场、脉冲磁场、射频、高压微射流、红外加热等8类技术,其中前4类是主要的食品物理加工技术;微波与超声波技术研究起步早,应用广泛,特别是微波技术已经成为食品加工中重要的手段;而超高压和脉冲电场技术近期继续呈现增长趋势。
Food physical processing is an important branch in the field of food processing. Data analysis tools, such as Thomson data analyzer（TDA） and Excel, were used in this paper to analyze the historical evolution, national or regional research capacity, research hotspot and development trend of food physical processing technology, based on datas from Science Citation Index（SCI）. After more than 60 years of development, food physical processing history can be divided into three stages： starting from the 1950 s to 1960 s with a small number of SCI papers, and germinating and accumulating from 1960 to 1980, then outbreaking and soaring after 2000, especially from 2003 to 2007, published a large number of SCI papers. In the field of food physical processing, the United States, China, Spain, Canada, Germany, Turkey, Britain, Italy, Ireland, Belgium, Brazil and India are the major scientific and technological innovation countries. The United States has been in a leading position, and China started late but has been an important position,catching up with the United States after nearly 10 years of rapid development, but the research quality still needed to strengthen. Food physical processing technology mainly includes 8 kinds of technologies including food processing in the field of microwave, ultrasound, high pressure, pulse electric field, pulse magnetic field, radio frequency, high pressure micro jet, and infrared heating. Among the 8 technologies, 4 kinds of technology are the main food physical processing,such as microwave, ultrasound, ultra high pressure, pulse electric field food processing technology. Food microwave and ultrasound processing technology research started more early, and the application is more extensive. Microwave technology has become an important method in food processing, but declined in recent years. Ultrasound, ultra high pressure and pulse electric field processing technology continue to increase.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第6期152-160,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863计划项目(2011AA100801)
关键词
食品加工
物理加工
文献计量
研究态势
food processing
physical processing
bibliometrics
status and trend
