摘要
射频加热技术作为一种新型热加工技术,其在食品干燥、杀菌、杀虫、解冻等领域的潜力被广泛开发,并且在这些领域已有部分工业应用。文章综述了射频加热技术机理、在食品领域的应用以及射频加热过程的数学建模方法,指出了射频加热技术目前存在的加热不均匀性等问题及解决方案,并对未来研究的方向进行了展望。
The radio frequency （RF） heating is a novel technology in food industry which has the advantages of fast and volumetric heating. The potential application of the radio frequency technology has been gradually developed in many fields including food drying, sterilization/pasteurization, dis-infestation, thawing and etc. Howev er, there are still problems llke non-uniform heating problem needs further research. It was reviewed the fundamentals, applications, and mathematical modeling techniques of radio frequency heating processes in this study, and the future research needs of it were also prospected.
作者
李玉林
焦阳
王易芬
LI Yu-lin1,2,3,4, JIAO Yang1,2,3,4, WANG Yi-fen1,2,3,4,5(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China ; 2. Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China ; 3. National R ＆ D Branch Center for Freshwater Aquatic Products Processing Technology , Shanghai 201306, China ; 4. Shanghai Engineering Research Center of Aquatic Product Processing ＆ Preservation, Shanghai 201306, China ; 5. Department of Biosystems Engineering, Auburn University, Auburn, Alabama 36879-5417, US)
出处
《食品与机械》
CSCD
北大核心
2017年第12期197-202,共6页
Food and Machinery
基金
上海市科委浦江人才计划(编号:16PJ1404100)
上海市科委地方院校能力建设项目(编号:16050502200)
上海市青年东方人才计划(编号:QD2016055)
上海市教委高校青年教师培养资助计划(编号:ZZHY15004)
国家自然科学基金面上项目(编号:31571866)
关键词
射频加热
食品加工
介电特性
数学建模
radio frequency heating
food processing
dielectric properties
mathematical modeling
