食品与发酵工业 >

2020 , Vol. 46 >Issue 16: 270 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023358

综述与专题评论

微波场对食品的非热效应研究进展

  • 胡蕾琪 ,
  • 郭长凯 ,
  • 潘志海 ,
  • 栾东磊
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  • 1 上海海洋大学食品热加工工程技术中心,上海,201306
    2 上海海洋大学 食品学院,上海,201306
硕士研究生(栾东磊副教授为通讯作者,E-mail: dlluan@shou.edu.cn)

收稿日期: 2020-01-14

  修回日期: 2020-03-30

  网络出版日期: 2020-09-17

基金资助

上海市浦江人才计划(17PJ1403300); 上海市地方能力建设专项(16050502200); 青年东方学者(A12044180001)

收起

Research progress of non-thermal effects of microwave fields on food

  • HU Leiqi ,
  • GUO Changkai ,
  • PAN Zhihai ,
  • LUAN Donglei
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  • 1 Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
    2 Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received date: 2020-01-14

  Revised date: 2020-03-30

  Online published: 2020-09-17

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摘要

微波因其升温速度快、加热时间短、热效率高等优点被广泛应用于食品加工中。除了热效应之外,微波处理过程中还存在其他仅用温度变化无法解释的现象,被称为微波的特殊效应或者非热效应。微波的非热效应可以提高微生物的灭活效率,改善蛋白质的功能特性,还可以影响酶的催化活性,是目前食品领域的研究热点。该文总结了研究微波非热效应的方法,包括同步升温法、低功率微波辐射法和微波辐射同步冷却法,并分析了这些方法的优缺点及应用范围,整理了基于这些方法研究的微波场对食品的非热效应及其对食品加工处理的影响,为微波场的非热效应在食品加工中的广泛应用提供理论参考。

关键词： 微波场; 非热效应; 食品加工; 同步升温; 同步冷却

本文引用格式

胡蕾琪 , 郭长凯 , 潘志海 , 栾东磊 . 微波场对食品的非热效应研究进展[J]. 食品与发酵工业, 2020 , 46(16) : 270 -275 . DOI: 10.13995/j.cnki.11-1802/ts.023358

Abstract

Microwave heating has been widely used in food processing due to its fast heating rate, short heating time as well as high thermal efficiency. In addition to thermal effects, some other phenomena cannot be explained by the temperature change during microwave processing, which is so-called the special or non-thermal effects of microwave. The non-thermal effects of microwave can improve the inactivation efficiency of microorganisms and the functional characteristics of proteins. It can also affect the catalytic activity of enzymes in food. This article summarized the methods which were widely used in the study of microwave non-thermal effects, including same heating rate method, low power microwave radiation method and microwave radiation with same cooling rate method. Based on these multiple methods, the non-thermal effects of microwave in foods were sorted out. This research also provided a theoretical reference for the wide applications on the non-thermal effects of microwave fields in food processing.

Key words： microwave fields; non-thermal effects; food processing; same heating rate; same cooling rate

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