面向食品解冻和制熟过程的射频加热技术研究进展  

Research progress of radio frequency heating technology for food thawing and cooking

作　　者：姜欣 李阿敏 陈东坡 JIANG Xin;LI Amin;CHEN Dongpo(Hangzhou Robam Appliances Co.,Ltd.Hangzhou 311100)

机构地区：[1]杭州老板电器股份有限公司,浙江杭州311100

出　　处：《家电科技》2022年第4期58-64,79,共8页Journal of Appliance Science & Technology

摘　　要：射频加热作为一种新型物理加热技术,其特点在于加热速度快、穿透深度大和选择性加热,无论在传统食品工业还是家用厨电方面都具有巨大的开发应用潜力。文章综述了射频加热技术在食物解冻和制熟中的研究与应用,进行了射频加热对食物解冻和制熟过程中的烹饪效率、均匀性、营养健康品质和食用品质的探究,并对射频加热主要存在的问题和改善措施进行总结,以及对未来的研究方向进行了展望,为其今后在厨电产品中的研究与应用提供参考。As a new type of physical heating technology,radio frequency heating technology is characterized by fast heating speed,deep penetration depth and selective heating.And it has a strong development and application potential in the traditional food industry or household kitchen appliances.This article summarized the research and application of radio frequency heating technology in food thawing and food cooking.The effects of radio frequency heating on the efficiency and uniformity,food nutrition and health quality and edible quality during food thawing and cooking were described in this article.In addition,the existing problems and improvement measures were analysed,the future research directions were prospected,to provide theoretical guidelines for research and application in kitchen appliances.

关 键 词：射频加热 解冻 制熟 速率 均匀性 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]