射频解冻过程中食品加热均匀性影响因素的研究进展  

Research progress on influencing factors of food heating uniformity in radio frequency thawing process

作　　者：姜纪伟 周纷 张艳霞 王锡昌[1] JIANG Ji-Wei;ZHOU Fen;ZHANG Yan-Xia;WANG Xi-Chang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品安全质量检测学报》2020年第20期7354-7360,共7页Journal of Food Safety and Quality

基　　金：国家重点研发计划资助项目(2018YFD0901006)。

摘　　要：射频加热(radio frequency, RF)技术作为一种新兴加热技术,是一种高效、低能耗的可替代传统加热的热处理方法。该方法在提高工业效率的同时又可保证食品的质量安全性及品质,可满足食品工业中的解冻以及其他加工需求,在食品工业中具有越来越大的应用潜力和发展前景。但解冻过程中存在的"边缘效应"等加热不均匀问题仍是制约该技术的一个瓶颈。本研究对射频解冻及其原理进行了介绍,并总结了影响解冻过程中加热均匀性等问题的因素,包括电磁场、射频功率、电极电压及间隙、食品的介电特性等,以期为射频解冻技术的研究及改善加热均匀性等未来研究发展方向提供参考。Radio frequency(RF) heating technology is an efficient and low energy consumption heating method which can replace traditional heating as an emerging heating technology. It can not only improve the industrial efficiency, but also guarantee the safety and quality of food at the same time, which can meet the thawing and other processing needs in the food industry and has an increasing application potential and development prospects in food industry. However, the uneven heating problem such as edge effect in the thawing process is still a bottleneck restricting the technology. This paper introduced the radio frequency thawing and its principles, and summarized the affect heating uniformity during the thawing process, including electromagnetic field, radio frequency power, electrode voltage and gap, and dielectric properties of food, etc, in order to provide a reference for future research and development directions such as the improvement of radio frequency thawing technology and the solution of heating unevenness.

关 键 词：射频解冻 加热均匀性 样品形状 电极间隙 介电特性 

分 类 号：TS205[轻工技术与工程—食品科学]