工业微波灭菌技术在食品加工领域的研究进展  

Development of industrial microwave sterilization technology in food processing

作　　者：阎若萍 王易芬[1,3] 涂桂飞 栾东磊[1,2] YAN Ruo-ping;WANG Yi-fen;TU Gui-fei;LUAN Dong-lei(Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China;Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Department of Biological Systems Engineering of Auburn University, Auburn Alabama AL 36849, USA)

机构地区：[1]上海海洋大学食品热加工工程技术中心,上海201306 [2]上海海洋大学食品学院,上海201306 [3]奥本大学生物系统工程系,美国阿拉巴马州奥本市al36849

出　　处：《食品工业科技》2018年第8期302-308,共7页Science and Technology of Food Industry

基　　金：上海市地方能力建设专项(16050502200);上海海洋大学科技发展专项(A2-0203-17-100206);上海市浦江人才计划(17PJ1403300)

摘　　要：微波灭菌是食品加工领域的前沿技术,有着广泛的应用前景。微波灭菌技术涉及到灭菌系统的设计、产品温度分布的确定、冷点温度的监控及工艺的优化等内容。目前,工业微波灭菌技术处于工业放大研究阶段,其微生物安全问题已经得到解决,但仍面临加热不均匀的难题。本文系统介绍了微波加热的原理、微波灭菌系统的设计原则、工艺流程、研究动态以及微波灭菌技术的工业研究进展,为相关领域研究者提供理论和技术指导。Microwave sterilization is a novel technology for food processing which has broad prospect in food industry.Microwave sterilization related to the design of the system,temperature distribution,temperature recording at cold spot and processing schedule optimization and so on. Currently, industrial microwave sterilization technology is at the stage of industrial amplificationt.The microbial safety of microwave sterilization has been approved and,and the industrialization is in progress,the non-uniform heating is still the major problem. This paper systematically illustrated the principle of microwave heating,the theory for microwave heating system design,processing schedule and the research trends of microwave sterilization in food industrial.It will provide theoretical and technical guidance for related researcher with this area.

关 键 词：微波加热 模拟食品 化学标记法 温度分布 计算机模拟 

分 类 号：TS205[轻工技术与工程—食品科学]