食品微波加热过程中的传热模型  

Investigations on the Heat Transfer Model in Food during Microwave Heating

作　　者：范大明[1] 陈卫[1] 李春香[1] 毛丙永[1] 张清苗 赵建新[1] 张灏[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]福建安井食品股份有限公司,福建厦门361022

出　　处：《食品与生物技术学报》2012年第4期373-378,共6页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

摘　　要：微波加热是一种快速简便的食品复热手段,但此种方法通常会导致受热不均匀。为了更好的将微波加热技术应用于食品的复热过程,解决受热过程"冷点"的出现,作者综述了食品微波加热过程传热模型的研究进展,并针对数值计算方法、模型理论和功率吸收进行了详细阐述,探讨了微波能在食品中转化成热能的机制,并分析了研究过程中存在的问题和发展方向。Microwave heating is a rapid and convenient strategy for food-reheating.However,the phenomenon of uneven heating often occurs during microwave heating.To solve the 'cold spot' problem during microwave reheating,a heat transfer model to predict the distribution of heat could help control the quality of food during microwave heating.Therefore,this manuscript summarized the recent advances in microwave heat transfer model,discussed the numerical calculation,theory and microwave absorption frequency of microwave heat transfer model,and analyzed the current issues and future development in this field.

关 键 词：微波加热 传热模型 介电性 微波吸收功率 

分 类 号：TS205[轻工技术与工程—食品科学]