Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 335 - 344

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033815

Research progress on application of superheated steam technology in food processing

  • WEI Sifan ,
  • ZHU Kunhua ,
  • PI Dongkai ,
  • HAN Qianyun ,
  • NI Yuanying ,
  • WEN Xin
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  • (College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China)

Received date: 2022-09-29

  Revised date: 2022-11-11

  Online published: 2023-03-20

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Abstract

Superheated steam technology is an emerging processing technology. The saturated steam is reheated under a certain pressure so that its temperature exceeds the saturation temperature to become superheated steam, and then the superheated steam is passed into the treatment chamber in direct contact with the material for heat treatment. In recent years, superheated steam technology has been increasingly widely used in the field of food processing. Compared with other thermal processing technologies, superheated steam technology has three major advantages. Firstly, it has higher heat and mass transfer efficiency, which can quickly increase the temperature of food materials, thereby improving processing efficiency. Besides, the treatment process is an oxygen-free environment, which can reduce the quality degradation caused by the oxidation reaction of food in the treatment, and the risk of fire and explosion at high temperatures. Moreover, with higher energy efficiency, the steam can reuse the latent heat of evaporation to save energy after heat treatment, while reducing the environmental pollution caused by exhaust emission. This review focused on the recent studies of the application of superheated steam in food processing, mainly including food drying, roasting, sterilization, stabilization treatment, and starch and protein modification, and the application of superheated steam in other aspects was briefly introduced. At the same time, the application effect, influencing factors, and their impact on product quality were analyzed, and then its advantages and existing problems were discussed. Finally, its future research direction in the field of food processing prospected, to provide a reference for further broadening and in-depth study of the application of superheated steam technology in food processing.

Key words： superheated steam; drying; roasting; sterilization; stabilization; starch and protein modification

Cite this article

WEI Sifan , ZHU Kunhua , PI Dongkai , HAN Qianyun , NI Yuanying , WEN Xin . Research progress on application of superheated steam technology in food processing[J]. Food and Fermentation Industries, 2023 , 49(4) : 335 -344 . DOI: 10.13995/j.cnki.11-1802/ts.033815

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