食品的微波加工研究新进展  

New Progress in Microwave Processing of Food

作　　者：付婷婷 覃小丽[1] 刘雄[1] Fu Tingting;Qin Xiaoli;Liu Xiong(College of Food Science,Southwest University,Chongqing 400715)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《中国粮油学报》2020年第4期187-194,共8页Journal of the Chinese Cereals and Oils Association

基　　金：重庆市科委民生专项一般项目(cstc2015shmszx80016);社会事业与民生保障科技创新专项(cstc2015shms-ztzx0113)。

摘　　要：近年来,微波技术因其加热速度快、效率高等优势,在食品加工中得到了广泛的应用。本文从微波技术的原理着手,对微波技术在食品加热或烹饪、干燥、杀菌以及有效成分提取等方面的最新应用进展加以阐述,并探讨微波对食品颜色、质地、营养成分、生物化学成分、复水性、微观结构等食品品质的影响,以期为微波技术在食品领域的进一步开发及规模化应用提供参考,进而促进食品行业的发展。In recent years,microwave technology has been widely used in food processing due to its advantages of fast heating speed and high efficiency.Starting from the principle of microwave technology,this paper described the applications of microwave technology in food heating or cooking,drying,sterilization and extraction of active ingredients in recent years.The effect of microwave on food quality was also discussed,including the influence on food color,texture,nutrition,biochemistry,rehydration,and microstructure.It was intended to provide reference for further development and large-scale utilization in the field of food,and then promote the development of food industry.

关 键 词：微波加热 微波干燥 微波杀菌 微波辅助提取 食品品质 

分 类 号：TS20[轻工技术与工程—食品科学]