过热蒸汽技术在食品加工中的应用研究进展  

Research progress on application of superheated steam technology in food processing

作　　者：魏思凡 朱堃华 皮东楷 韩倩云 倪元颖 温馨 WEI Sifan;ZHU Kunhua;PI Dongkai;HAN Qianyun;NI Yuanying;WEN Xin(College of Food Science and Nutritional Engineering,China Agricultural University,National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京100083

出　　处：《食品与发酵工业》2023年第4期335-344,共10页Food and Fermentation Industries

基　　金：民族特色烘焙食品工业化关键技术与装备开发(2018YFD0400103-3)。

摘　　要：从熟制到杀菌,热处理贯穿食品加工的整个过程,过热蒸汽技术则作为一种新兴、高效、安全、环保的热处理技术走进人们视野,虽然其已发展百年有余,但直到近些年才成为一种可行的食品加工技术,并逐渐应用于食品加工各个领域。该文综述了近年来过热蒸汽技术在食品加工中的应用研究,主要包括干燥、烘焙、杀菌、稳定化处理、淀粉及蛋白质改性等多个食品加工应用领域,分析了其在各领域的应用效果及影响因素,探讨了其对产品品质的影响,讨论了其优势及存在的问题,展望了其在食品加工领域的未来研究方向,以期为进一步拓宽和深入研究过热蒸汽技术在食品加工中的应用提供参考。Superheated steam technology is an emerging processing technology.The saturated steam is reheated under a certain pressure so that its temperature exceeds the saturation temperature to become superheated steam,and then the superheated steam is passed into the treatment chamber in direct contact with the material for heat treatment.In recent years,superheated steam technology has been increasingly widely used in the field of food processing.Compared with other thermal processing technologies,superheated steam technology has three major advantages.Firstly,it has higher heat and mass transfer efficiency,which can quickly increase the temperature of food materials,thereby improving processing efficiency.Besides,the treatment process is an oxygen-free environment,which can reduce the quality degradation caused by the oxidation reaction of food in the treatment,and the risk of fire and explosion at high temperatures.Moreover,with higher energy efficiency,the steam can reuse the latent heat of evaporation to save energy after heat treatment,while reducing the environmental pollution caused by exhaust emission.This review focused on the recent studies of the application of superheated steam in food processing,mainly including food drying,roasting,sterilization,stabilization treatment,and starch and protein modification,and the application of superheated steam in other aspects was briefly introduced.At the same time,the application effect,influencing factors,and their impact on product quality were analyzed,and then its advantages and existing problems were discussed.Finally,its future research direction in the field of food processing prospected,to provide a reference for further broadening and in-depth study of the application of superheated steam technology in food processing.

关 键 词：过热蒸汽 干燥 烘焙 杀菌 稳定化处理 淀粉及蛋白质改性 

分 类 号：TS205[轻工技术与工程—食品科学]