欧姆加热技术在食品加工中的应用进展  

Application of ohmic heating technology in food processing

作　　者：单长松[1] 李法德[2] 王少刚[2] 赵子彤 陈超科 吴澎[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东农业大学机械与电子工程学院,山东泰安271018

出　　处：《食品与发酵工业》2017年第10期269-276,共8页Food and Fermentation Industries

基　　金：山东省科技发展计划(2013GNC11307);国家自然科学基金(31171759);泰安市科技发展计划(201640576);泰安市大学生科技创新行动计划(2015D031)

摘　　要：欧姆加热是一种新型食品热加工技术,在食品物料的快速均匀加热及提高食品安全性及质量方面有巨大的应用潜力。由于该技术在实际应用中受物料自身电导性、电场强度等因素影响,国内的研究仍处于起步阶段,相较于国外在处理含颗粒食品、含蛋白食品加工的广泛应用,甚至在太空任务中食品加工方面的尝试,存在着较大差距。文中阐述了欧姆加热技术的原理、特点、国内外欧姆加热装备的研发现状及该技术对食品原料中酶、微生物、风味与营养成分等方面的影响,并对该技术在食品加工中的应用现状进行了讨论和总结。Ohmic heating （OH） , a novel heating technology, has a great potential as a rapid and uniform heat- ing method in food processing, and can ensure food safety and quality. Due to several factors such as electrical con- ductivity of foods, electrical field strength, ohmic heating usage is still at its preliminary stage in China. However, it has been extensively used in foods containing particles, rich in proteins as well as the space foods in other countries. The fundamental principle, characteristics and development status of ohmic heating technology were discussed in this review. The affecting factors of ohmic heating on the activity of enzyme, microorganism and nutrition of foods were al- so investigated. Current applications of this technology in food processing were also discussed and summarized.

关 键 词：欧姆加热 电导率 酶 微生物 食品加工 

分 类 号：TS205[轻工技术与工程—食品科学]