微波技术在低糖果脯加工中的应用进展  

The Application Progress of Microwave Technology in the Processing of Low Confectionery Preserved Fruit

作　　者：杨淑纯 刘晓艳[1,2,3,4] 白卫东 钱敏[1,2,3,4] 刘巧瑜 赵文红[1,2,3,4] YANG Shuchun;LIU Xiaoyan;BAI Weidong;QIAN Min;LIU Qiaoyu;ZHAO Wenhong(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225;Key Laboratory of Green Processing and Intelligent Creation of Lingnan Specialty Foods,Ministry of Agriculture,Guangzhou 510225)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州市510225 [2]现代农业工程创新研究院,广州市510225 [3]广东省岭南特色食品科学与技术重点实验室,广州市510225 [4]岭南特色食品绿色加工与智能创造农业部重点实验室,广州市510225

出　　处：《食品工业》2022年第10期216-220,共5页The Food Industry

基　　金：广东省重点领域研发计划项目(2020B020225006)。

摘　　要：微波技术是一种近年来被应用于食品加工的新兴技术,介绍近年来微波技术在低糖果脯加工领域中灭酶、干燥、渗糖和杀菌等方面的应用研究进展,并简要分析微波技术应用于上述方面时存在的优点。指出微波技术存在问题,并对未来发展提出建议。Microwave technology is an emerging technology that has been applied to food processing in recent years.Introduce the application research progress of microwave technology in the field of low-confectionery processing in enzyme inactivation,drying,sugar penetration and sterilization in recent years,and briefly analyzes microwave technology the advantages when applied to the above aspects.Pointed out the current problems of microwave technology,and makes suggestions for future development.

关 键 词：低糖果脯 微波干燥 微波渗糖 微波杀菌 微波灭酶 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]