欧姆加热是一种新型食品热加工技术,在食品物料的快速均匀加热及提高食品安全性及质量方面有巨大的应用潜力。由于该技术在实际应用中受物料自身电导性、电场强度等因素影响,国内的研究仍处于起步阶段,相较于国外在处理含颗粒食品、含蛋白食品加工的广泛应用,甚至在太空任务中食品加工方面的尝试,存在着较大差距。文中阐述了欧姆加热技术的原理、特点、国内外欧姆加热装备的研发现状及该技术对食品原料中酶、微生物、风味与营养成分等方面的影响,并对该技术在食品加工中的应用现状进行了讨论和总结。

Ohmic heating(OH),a novel heating technology,has a great potential as a rapid and uniform heating method in food processing,and can ensure food safety and quality.Due to several factors such as electrical conductivity of foods,electrical field strength,ohmic heating usage is still at its preliminary stage in China.However,it has been extensively used in foods containing particles,rich in proteins as well as the space foods in other countries.The fundamental principle,characteristics and development status of ohmic heating technology were discussed in this review.The affecting factors of ohmic heating on the activity of enzyme,microorganism and nutrition of foods were also investigated.Current applications of this technology in food processing were also discussed and summarized.