红外加热技术在食品加工中的应用及研究进展  

Advances on applications and development of infrared heating technology in food processing

作　　者：高扬[1] 解铁民[1] 李哲滨[1] 洪滨[1] 卢淑雯[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品与机械》2013年第2期218-222,共5页Food and Machinery

基　　金：黑龙江省科技计划项目(编号:WB10A103)

摘　　要：介绍红外加热技术的基本原理、技术特点以及在食品加工过程中对食品主要成分的影响,并在此基础上对红外加热技术在食品领域中的应用进行总结。通过大量的实例阐述红外加热技术在食品的干燥脱水、果蔬的热烫处理及灭酶、消毒杀菌等方面的相关应用和研究进展,并提出进一步的研究方向。Reviews the advantage of IR heating and presents a theoreti- cal basis for IR heat processing of food materials and the interaction of IR radiation with food components.Applications of IR heating in food processing operations and research potential are also reviewed. For ex- ample： food materials drying, fruit and vegetable blanching, and steril- ization. The applications of IR heating technology on processing food materials were discussed, and the future research potential were dis- cussed.

关 键 词：红外加热原理 食品组分 干燥 灭酶 杀菌 

分 类 号：TS205[轻工技术与工程—食品科学]