Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (7): 322-328    DOI: 10.13995/j.cnki.11-1802/ts.024756
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
蒸汽爆破技术的应用现状与发展前景
陈晓思1, 贺稚非1,2, 王泽富1, 许雄1, 李洪军1,2*
1(西南大学 食品科学学院,重庆 400716)
2(重庆市特色食品工程技术研究中心,重庆 400716)
Application and development of steam explosion technology
CHEN Xiaosi1, HE Zhifei1,2, WANG Zefu1, XU Xiong1, LI Hongjun1,2*
1(College of Food Science,Southwest University,Chongqing 400716,China)
2(Chongqing Engineering Research Center of Regional Food,Chongqing 400716,China)
下载:  HTML   PDF (2639KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 蒸汽爆破技术是指将物料在高温高压的蒸汽下处理一段时间,然后在0.01 s内瞬时泄压实现“爆破”,热能转换为机械能做功,蒸汽以冲击波的形式作用于物料,改变其结构组成的一种物理化学处理技术。通过气相蒸煮过程的热化学作用以及蒸汽爆破阶段的物理做功,原料致密有序的结构被打破,酶及化学试剂的可及性增加,易于后续反应的进行。蒸汽爆破技术以其安全、高效、环保等特点,在食品领域有广阔的发展前景。该文介绍了蒸汽爆破技术的原理、优缺点及影响因素,概述了其发展历史,并分别总结了蒸汽爆破技术在植物性原料以及动物性原料中的应用现状,最后对其发展前景作出了展望,以期为蒸汽爆破技术在食品领域进行更广阔的应用提供一定的参考价值。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
陈晓思
贺稚非
王泽富
许雄
李洪军
关键词:  蒸汽爆破技术  原理  影响因素  应用现状  发展趋势    
Abstract: Steam explosion is a kind of physical and chemical treatment technology, which processes the material under high temperature and high-pressure steam, and then releases the pressure within 0.01 s to achieve “blasting”. When pressure is released instantly, heat energy is converted into mechanical energy, and the structure and composition of the material will be changed in the effect of the steam in the form of the shock wave. The dense and ordered structure of materials is broken by the thermochemical reaction in the process of the gas phase and in the steam blasting stage, increasing the accessibility of enzymes and chemical reagents and making it easier to subsequent chemical reactions. Steam explosion technology has a broad prospect in the field of the food industry because it is safe, highly efficient and environmentally friendly. This paper introduced the principle, advantages, disadvantages and influencing factors of steam explosion technology, summarized the history and the applications of steam explosion technology in the materials of plant and animal, respectively. At last, the prospect of steam explosion technology is made in order to provide a reference for its wider application in the food industry.
Key words:  steam explosion technology    principle    influencing factor    application    development tendency
收稿日期:  2020-06-15      修回日期:  2020-09-29           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 国家兔产业技术体系肉加工与综合利用(CARS-43-E-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
作者简介:  硕士研究生(李洪军教授为通讯作者,E-mail:983362225@qq.com)
引用本文:    
陈晓思,贺稚非,王泽富,等. 蒸汽爆破技术的应用现状与发展前景[J]. 食品与发酵工业, 2021, 47(7): 322-328.
CHEN Xiaosi,HE Zhifei,WANG Zefu,et al. Application and development of steam explosion technology[J]. Food and Fermentation Industries, 2021, 47(7): 322-328.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024756  或          http://sf1970.cnif.cn/CN/Y2021/V47/I7/322
[1] CHEN Y S,SHAN S R,CAO D M,et al.Steam flash explosion pretreatment enhances soybean seed coat phenolic profiles and antioxidant activity[J].Food Chemistry,2020,319:126 552.
[2] ROMERO-GARCIAM J,LAMA-MUNOZ A,RODRIGUEZ-GUTIERREZ G,et al.Obtaining sugars and natural antioxidants from olive leaves by steam-explosion[J].Food Chemistry,2016,210:457-465.
[3] ALVIRA P,TOMÁS-PEJÁ E,BALLESTEROS M,et al.Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis:A review[J].Bioresource Technology,2010,101(13):4 851-4 861.
[4] 于政道. 瞬时弹射式蒸汽爆破技术及其影响生物质转化机理的试验研究[D].郑州:河南农业大学,2015.YU Z D.Experiment studies on instant catapult steam explosion:technology and effect mechanisms to biomass conversion[D].Zhengzhou:Henan Agricultural University,2015.
[5] SUI W J,CHEN H Z.Extraction enhancing mechanism of steam exploded Radix astragali[J].Process Biochemistry,2014,49(12):2 181-2 190.
[6] ZHAO G Z,KUANG G L,WANG Y R,et al.Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor L.Moench)[J].LWT-Food Science and Technology,2020,129:109 579.
[7] KONG F,WANG L,GAO H F,et al.Process of steam explosion assisted superfine grinding on particle size,chemical composition and physico-chemical properties of wheat bran powder[J].Powder Technology,2020,371:154-160.
[8] 张棋. 粉葛蒸汽爆破处理及其化学成分变化研究[D].洛阳:河南科技大学,2016.ZHANG Q.Steam explosion of Puerariae thomsonii radix and changes of its chemical ingredients[D].Luoyang:Henan University of Science and Technology,2016.
[9] 杨亚皇. 蒸汽爆破对紫甘薯活性组分理化性质及抑菌特性的影响[D].洛阳:河南科技大学,2019.YANG Y H.Effect of steam explosion on physical and chemical properties and antibacterial properties of active components of purple sweet potato[D].Luoyang:Henan University of Science and Technology,2019.
[10] LI B,YANG W,NIE Y Y,et al.Effect of steam explosion on dietary fiber,polysaccharide,protein and physicochemical properties of okara[J].Food Hydrocolloids,2019,94:48-56.
[11] YU Z D,ZHANG B L,YU F Q,et al.A real explosion:The requirement of steam explosion pretreatment[J].Bioresource Technology,2012,121:335-341.
[12] ZHANG Y P,YANG R J,ZHAO W,et al.Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion[J].Innovative Food Science & Emerging Technologies,2014,23:131-137.
[13] AGBOR V B,CICEK N,SPARLING R,et al.Biomass pretreatment:Fundamentals toward application[J].Biotechnology Advances,2011,29(6):675-685.
[14] SUI W J,ZHOU M J,XU Y,et al.Hydrothermal deglycosylation and deconstruction effect of steam explosion:Application to high-valued glycyrrhizic acid derivatives from liquorice[J].Food Chemistry,2020,307:125 558.
[15] 王田林. 蒸汽爆破技术对甘薯渣膳食纤维改性研究[D].洛阳:河南科技学院,2017.WANG T L.The study on modification of dietary fiber from sweet potato residue by steam explosion[D].Luoyang:Henan Institute of Science and Technology,2017.
[16] SUI W J,XIE X,LIU R,et al.Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough[J].Food Hydrocolloids,2018,84:571-580.
[17] 王赛. 蒸汽爆破处理牛膝多糖理化特性及生物活性变化研究[D].洛阳:河南科技大学,2018.WANG S.Effects of steam explosion on changes of physicochemical property and biological activities of Achyranthes bidentata radix polysaccharide[D].Luoyang:Henan University of Science and Technology,2018.
[18] 蔡彦, 马玉龙,谢丽,等.不同预处理方法对麦草纤维素酶解效果的影响[J].可再生能源,2010,28(3):72-74.CAI Y,MA Y L,XIU L,et al.Comparative study on pretreatment of wheat straw cellulose with compound method[J].Renewable Energy Resources,2010,28(3):72-74.
[19] 张益奇. 羽毛角蛋白蒸汽闪爆解离与提取研究[D].无锡:江南大学,2016.ZHANG Y Q.Dissociation and extraction of feather keratin by steam flash explosion[D].Wuxi:Jiangnan University,2016.
[20] 张燕鹏, 杨瑞金,华霄,等.凝胶电泳法研究蒸汽爆破对高温豆粕中蛋白质结构的影响[J].中国油脂,2013,38(12):76-79.ZHANG Y P,YANG R J,HUA X,et al.Effect of steam flash-explosion on protein structure of high-temperature soybean meal using gel electrophoresis method[J].China Oils and Fats,2013,38(12):76-79.
[21] TALEBNIA F,KARAKASHEV D,ANGELIDAKI I.Production of bioethanol from wheat straw:An overview on pretreatment,hydrolysis and fermentation[J].Bioresource Technology,2010,101(13SI):4 744-4 753.
[22] 张燕鹏. 蒸汽闪爆辅助提取高温豆粕中蛋白质的工艺及其机制研究[D].无锡:江南大学,2013.ZHANG Y P.Study on process and mechanism of steam flash explosion-assisted extraction of protein from heat-denatured soybean meal[D].Wuxi:Jiangnan University,2013.
[23] SUI W J,CHEN H Z.Study on loading coefficient in steam explosion process of corn stalk[J].Bioresource Technology,2015,179:534-542.
[24] LIANG L,LI J,ZENG J,et al.Effects of steam explosion on bagasse specific surface area and grafting degree of acrylamide-grafted bagasse[J].Bioresources,2016,11(3):6 185-6 192.
[25] 易军鹏, 王赛,李欣,等.蒸汽爆破提取牛膝多糖工艺优化及抗氧化性研究[J].食品与机械,2018,34(6):145-151.YI J P,WANG S,LI X,et al.Optimization of steam explosion pretreatment for polysaccharides extraction from Achyranthes bidentata radix and of its antioxidant activity evaluation[J].Food & Machinery,2018,34(6):145-151.
[26] SHEN M,GE Y,KANG Z,et al.Yield and physicochemical properties of soluble dietary fiber extracted from untreated and steam explosion-treated black soybean hull[J].Journal of Chemistry,2019,2019:9 736 479.
[27] FAN X G,CHENG G,ZHANG H J,et al.Effects of acid impregnated steam explosion process on xylose recovery and enzymatic conversion of cellulose in corncob[J].Carbohydrate Polymers,2014,114:21-26.
[28] 王风芹, 尹双耀,谢慧,等.前处理对玉米秸秆蒸汽爆破效果的影响[J].农业工程学报,2012,28(12):273-280.WANG F Q,YIN S Y,XIE H,et al.Effects of pretreatments on steam exposition efficiency of corn stalk[J].Transactions of the Chinese Society of Agricultural Engineering,2012,28(12):273-280.
[29] 何士成. 蒸汽爆破与碱预处理的集成顺序对木质纤维素结构及其酶解的影响[D].天津:天津科技大学,2017.HE S C.The effect of combined order in integrated processes of steam explosion and alkaline pretreatment on the structure of lignocellulosic materials and its enzymatic hydrolysis[D].Tianjin:Tianjin University of Science and Technology,2017.
[30] LIU B G,CHEN Y S,MO H Z,et al.Catapult steam explosion significantly increases cellular antioxidant and anti-proliferative activities of Adinandra nitida leaves[J].Journal of Functional Foods,2016,23:423-431.
[31] JIANG S T,GUO N.The steam explosion pretreatment and enzymatic hydrolysis of wheat bran[J].Energy Sources Part A-Recovery Utilization and Environmental Effects,2016,38(2):295-299.
[32] ZHANG Y,ZHAO W,YANG R.Steam flash explosion assisted dissolution of keratin from feathers[J].ACS Sustainable Chemistry & Engineering,2015,3(9):2 036-2 042.
[33] YU G,GUO T,HUANG Q.Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology[J].Food Science & Nutrition,2020,8(5):2 271-2 278.
[34] WANG L,XU H G,YUAN F,et al.Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J].Food Chemistry,2015,185:90-98.
[35] 张舒晴, 刘圣勇,马鹏.蒸汽爆破对牛骨理化特性的影响[J].食品科学,2020,41(19):140-145.ZHANG S Q,LIU S Y,MA P.Characterization of steam explosion treatment on bovine bone[J].Food Science,2020,41(19):140-145.
[36] 肖俊琪, 翟爱华,李嘉庆,等.蒸汽爆破预处理辅助提取米糠蛋白的工艺研究[J].中国食品添加剂,2018(9):134-141.XIAO J Q,ZHAI A H,LI J Q,et al.Study on the technology of steam explosion pretreatment assisted extraction of protein from rice bran[J].China Food Additives,2018(9):134-141.
[37] GOLMOHAMMADI M,BORGHEI A,ZENOUZI A,et al.Optimization of essential oil extraction from orange peels using steam explosion[J].Heliyon,2018,4:e0089311.
[38] TURN S Q,KINOSHITA C M,KAAR W E,et al.Measurements of gas phase carbon in steam explosion of biomass[J].Bioresource Technology,1998,64(1):71-75.
[39] 孙长征, 李春玲,解成华.木质纤维素蒸汽爆破机的现状及研究[J].化工装备技术,2010,31(1):54-57.SUN C Z,LI C L,XIE C H.Status and research of lignocellulosic steam blasting machine[J].Chemical Equipment Technology,2010,31(1):54-57.
[40] ZHANG Y Q,YANG R J,ZHAO W.Improving digestibility of feather meal by steam flash explosion[J].Journal of Agricultural and Food Chemistry,2014,62(13):2 745-2 751.
[41] ZHANG J,WANG Z W.Soluble dietary fiber from Canna edulis Ker by-product and its physicochemical properties[J].Carbohydrate Polymers,2013,92(1):289-296.
[42] BOSAEUS I.Fibre effects on intestinal functions (diarrhoea,constipation and irritable bowel syndrome)[J].Clinical Nutrition,2004,2:33-38.
[43] CHANDALIA M,GARG A,LUTJOHANN D,et al.Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus[J].New England Journal of Medicine,2000,342(19):1 392-1 398.
[44] WANG T L,LIANG X H,RAN J J,et al.Response surface methodology for optimisation of soluble dietary fibre extraction from sweet potato residue modified by steam explosion[J].International Journal of Food Science and Technology,2017,52(3):741-747.
[45] LIANG X H,RAN J J,SUN J L,et al.Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology[J].Cyta-Journal of Food,2018,16(1):20-26.
[46] CHENG A W,HOU C Y,SUN J Y,et al.Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans[J].Journal of the Science of Food and Agriculture,2020,100(12):4 495-4 503.
[47] GONG L X,HUANG L L,ZHANG Y.Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2012,60(29):7 177-7 184.
[48] LI W Z,ZHANG X L,HE X Q,et al.Effects of steam explosion pretreatment on the composition and biological activities of tartary buckwheat bran phenolics[J].Food & Function,2020,11(5):4 648-4 658.
[49] 张棋, 易军鹏,李欣,等.蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J].食品科学,2016,37(9):40-44.ZHANG Q,YI J P,LI X,et al.Effect of steam explosion on total isoflavone content and antioxidant capacity of Puerariae thomsonii radix[J].Food Science,2016,37(9):40-44.
[50] ZHANG S Y,ZHENG L L,ZHENG X Y,et al.Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein[J].Food Hydrocolloids,2019,93:189-197.
[51] 朱平, 孔祥礼,包劲松.抗性淀粉在食品中的应用及功效研究进展[J].核农学报,2015,29(2):327-336.ZHU P,KONG X L,BAO J S.Current progress on the applications and health benefits of resistant starch in foods[J].Journal of Nuclear Agricultural Sciences,2015,29(2):327-336.
[52] 李飞. 蒸汽爆破法抗消化甘薯淀粉制备研究[D].洛阳:河南科技学院,2016.LI F.Study on preparation of resistant digestion sweet potato starch by steam explosion[D].Luoyang:Henan Institute of Science and Technology,2016.
[53] LI G L,PANG L L,LI F,et al.Preparation of resistant sweet potato starch by steam explosion technology using response surface methodology[J].Tropical Journal of Pharmaceutical Research,2017,16(5):1 121-1 127.
[54] ZHANG S Y,PAN Y G,ZHENG L L,et al.Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties,fatty acid,and antioxidant activities[J].Food Science & Nutrition,2019,7(3):1 004-1 016.
[55] YU G W,GUO T T,HUANG Q D,et al.Preparation of high-quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology[J].Food Science & Nutrition,2020,8(4):2 112-2 123.
[56] 汤立洋. 羽毛绒溶解工艺与羽毛蛋白的高值化应用技术研究[D].芜湖:安徽工程大学,2017.TANG L Y.Study on dissolution process of feather and down and the high-value application of its protein[D].Wuhu:Anhui Polytechnic University,2017.
[57] SHEN Q S,WANG H,ZHANG C H,et al.Liquefaction of porcine hoof shell to prepare peptone substitute by instant catapult steam explosion[J].Journal of Bioscience and Bioengineering,2020,129(4):467-475.
[58] 秦晓洁, 沈青山,张春晖,等.瞬时弹射式蒸汽爆破法制备速溶牦牛骨粉及其理化特性[J].农业工程学报,2020,36(4):307-315.QIN X J,SHEN Q S,ZHANG C H,et al.Preparation of instant yak bone powder by using instant catapult steam explosion and its physicochemical properties[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(4):307-315.
[59] SHEN Q S,ZHANG C H,JIA W,et al.Liquefaction of chicken sternal cartilage by steam explosion to isolate chondroitin sulfate[J].Carbohydrate Polymers,2019,215:73-81.
[1] 胡丽丽, 董庆利, 夏阳, 张帅帅, 杨静远, 王真, 刘阳泰. 单增李斯特菌生物膜形成及其调控机制研究进展[J]. 食品与发酵工业, 2021, 47(8): 276-282.
[2] 高涛, 唐华丽, 孙桂菊, 梁西爱, 罗黄洋. 保健食品产业中存在的问题及对策分析[J]. 食品与发酵工业, 2021, 47(2): 311-321.
[3] 王强, 贺稚非, 谢跃杰, 魏华恒, 李洪军. 长链多不饱和脂肪酸结构脂合成方法及影响因素研究进展[J]. 食品与发酵工业, 2020, 46(8): 285-292.
[4] 李根, 初乐, 马寅斐, 和法涛, 丁辰, 朱风涛, 赵岩. 新型热和非热加工对非浓缩还原苹果汁品质影响的研究现状[J]. 食品与发酵工业, 2020, 46(6): 301-306.
[5] 卢君, 唐平, 山其木格, 王丽, 王凡, 孟天毅, 梁青松, 张乐, 李长文. 不同封窖方式对酱香白酒基础酿造的影响[J]. 食品与发酵工业, 2020, 46(2): 203-207.
[6] 王强, 谢跃杰, 李园园, 魏华恒, 贺稚非, 李洪军. sn-2长链多不饱和脂肪酸单甘酯的制备及其影响因素研究[J]. 食品与发酵工业, 2020, 46(10): 19-26.
[7] 瞿丞, 贺稚非, 李少博, 李洪军, 龚铭鑫, 龚海龙. 我国肉鸡生产加工现状与发展趋势[J]. 食品与发酵工业, 2019, 45(8): 258-266.
[8] 胡慧敏, 宗元元, 王振宇, 张国军, 毕阳. 解脂亚罗酵母对棒曲霉素降解条件的筛选及部分机理研究[J]. 食品与发酵工业, 2019, 45(7): 37-44.
[9] 李洪军, 陈晓思, 贺稚非, 李少博. 仿制肉的生产技术及其发展趋势[J]. 食品与发酵工业, 2019, 45(22): 262-267.
[10] 刘佳, 黄淑霞, 余俊红, 胡淑敏, 杨朝霞, 黄树丽, 张宇昕. 基于电子舌技术的啤酒口感评价及其滋味信息与化学成分的相关性研究[J]. 食品与发酵工业, 2019, 45(2): 196-201.
[11] 李双, 涂宗财, 陈雪岚. 鱼明胶提取及其品质影响因素[J]. 食品与发酵工业, 2019, 45(2): 252-259.
[12] 胡淑敏, 黄淑霞, 余俊红, 刘佳, 杨朝霞, 黄树丽, 张宇昕. 啤酒口感特性与风味化学成分的关系[J]. 食品与发酵工业, 2019, 45(1): 70-76.
[13] 李佩, 谢彩锋, 丁慧敏, 陆海勤, 杭方学, 古碧. 不同改良剂对木薯全粉面条品质的影响[J]. 食品与发酵工业, 2018, 44(9): 218-224.
[14] . 酸法提取条件对苹果果胶理化特性的影响及机制[J]. 食品与发酵工业, 2018, 44(4): 287-292.
[15] 李春焕,王晓琴,曾秋梅. 植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J]. 食品与发酵工业, 2016, 42(9): 277-.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn