食品自加热技术研究进展  

Research Progress of Food Self-heating Technology

作　　者：刘崇歆 薛雁 魏文松 艾鑫 邢利婷 张良[1] 张春江[1] Liu Chongxin;Xue Yan;Wei Wensong;Ai Xin;Xing Liting;Zhang Liang;Zhang Chunjiang(Institute of Food Science and Technology,CAAS/Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agricultural,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工重点实验室,北京100193

出　　处：《中国食品学报》2020年第11期351-356,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0400505)。

摘　　要：应用食品自加热技术可充分将预制食品在较短时间内加热至适宜温度,以满足特殊应用场景下消费者对美味、安全、营养、方便的饮食需求。自发热剂是目前食品自热技术中的重要热源,然而,有关自发热剂的发热规律,提高食品自加热效能方面相关研究较少。本文分析各类食品自发热剂的发热原理,比较各种自加热技术的热效能,探讨食品复热过程仿真模拟与优化的研究进展,总结自热食品存在的问题及未来研究的重点方向,以期为食品自热技术的提升与产业化应用提供技术支撑。The application of food self-heating technology can fully preheat the pre-made food to a suitable temperature in a short time to meet the consumer demand for delicious,safe,nutritious and convenient food in special application scenarios.Self-heating agent is an important heat source in food self-heating technology.However,there are few related researches on the heating law of self-heating agent and improving the self-heating efficiency of food.This paper analyzes the heating principle of various food self-heating agents,compares the thermal efficiency of various self-heating technologies,discusses the research progress of simulation and optimization of food reheating process,and summarizes the problems existing in self-heating foods and future research.The key direction is to provide technical support for the improvement of food self-heating technology and industrial application.

关 键 词：自热食品 自加热技术 传热模型 自蔓延高温加工 

分 类 号：TS205[轻工技术与工程—食品科学]