微波膨化技术在食品中的应用研究  

Study of Expanded Microwave Technology Application in Food

作　　者：张丽晶[1] 林向阳[1] 张宏[1] 李雁晖[1] 彭树美[1] 娄广庆[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《农产品加工（下）》2008年第8期26-28,70,共4页Farm Products Processing

基　　金：福州大学青年基金项目资助(Z02605)

摘　　要：膨化技术作为一种新型食品生产技术,正逐步在食品工业中得到广泛的应用。微波膨化是利用微波的加热特性,使物料产生蒸气压梯度,当物料压力大于它所承受能力时瞬间出现膨化现象。由于微波的低温高效作用,使食品能较好地保留其营养成分,保持食品原有的色、香、味,保证食品的品质。介绍了微波技术的机理及应用,着重讨论了微波膨化技术的作用机理、特点及在食品中的应用,详细论述了影响淀粉微波膨化效果的主要因素。As a new food manufacturing, expanded technology of microwave is becoming widely applied in food. When microwave energy change into heat, the sample forms high pressure as soon as the water absorb the heat energy to evaporate rapidly. The pressure inside the sample will make the sample to expand. Because of the lower temperature and the higher efficiency, the expanded technology can not only preserve nutrition of the food, but also the color, aroma, taste, quality of the food. The mechanism of microwave technology was introduced in this article, expanded Technology of microwave and the application were discussed particularly, and the main factors which influence the result were dissertated in detail last one.

关 键 词：微波 膨化技术 食品 

分 类 号：TS201.1[轻工技术与工程—食品科学]