Food and Fermentation Industries >

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

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

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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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

Cite this article

HU Leiqi , GUO Changkai , PAN Zhihai , LUAN Donglei . Research progress of non-thermal effects of microwave fields on food[J]. Food and Fermentation Industries, 2020 , 46(16) : 270 -275 . DOI: 10.13995/j.cnki.11-1802/ts.023358

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