食品复热技术发展与应用分析  

Analysis on the Development and Application of Food Reheating Technology

作　　者：王乐 闫宇壮 冯国勇 魏文松 刘崇歆 张春江[2] WANG Le;YAN Yuzhuang;FENG Guoyong;WEI Wensong;LIU Chongxin;ZHANG Chunjiang(People’s Liberation Army of China No.32181,Xi’an 710000;Institute of Food Science and Technology CAAS/Comprehensive Key Laboratory of Agro-products processing,Ministry of Agricultural,Beijing 100193)

机构地区：[1]中国人民解放军32181部队,西安710000 [2]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：《食品工业》2021年第10期243-248,共6页The Food Industry

基　　金：国家重点研发计划资助(2018YFD0400505);中央级公益性科研院所基本科研业务费专项(S2020JBKY-19)。

摘　　要：人类长期进化过程中形成了以热食为主的膳食模式。随着食品工业的发展,深加工食品在膳食中的比例逐渐提高。加工食品在消费前进行复热,是热食保障中的重要环节。该研究旨在分析化学复热、电能复热等技术的原理、特点和应用现状,对比分析各技术的优缺点及发展趋势,以期为食品复热技术的后续研究提供参考。The reheating of processed food before consumption is an important part of hot food security. Hot diet is the main dietary pattern formed in the long-term evolution of human beings. The proportion of processed food in the diet is gradually increased with the development of food industry. Processed food needs to be reheating before consumption, and it is an important part of hot food security. It is to introduce the principles, characteristics and application status of several food reheating technologies, such as chemical reheating and electric reheating, to compare and to analyze the advantages,disadvantages and development trends of each technology, in order to provide theoretical reference for the follow-up research of food reheating technology.

关 键 词：化学加热 欧姆加热 微波加热 远红外加热 电磁感应加热 射频加热 

分 类 号：TS205[轻工技术与工程—食品科学]