欧姆加热技术在肉品工业中的应用  

Application of Ohmic Heating in the Meat Industry

作　　者：贾琛[1] 李媛[1] 刘毅[1] 戴瑞彤[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2010年第3期69-72,共4页Meat Research

基　　金：农业部"公益性行业科研专项(项目编号200903012)资助

摘　　要：欧姆加热作为一种新型的食品加工技术,具有加热速度快、加热均匀、消耗能量少等优点,成为近几年研究的热点。目前,欧姆加热主要运用于加工液态和颗粒流体食品,肉品的欧姆加热还处于起步阶段。本文介绍了欧姆加热的原理、肉品欧姆加热的研究热点问题及欧姆加热在食品中的其它应用。Ohmic heating as a new food processing technology, with the advantages of high heating speed, heating uniformity, low consumption of energy has become the research hotspot in recent years. At present, ohmic beating mainly used in processing of liquid and particle-fluid foods, ohmic heating of meat products is still in its early stages. This article describes the principle of ohmic heating, the research on ohmic heating of meat, and the applications of ohmic heating in other food areas.

关 键 词：欧姆加热 电导率 杀菌 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]