含颗粒液态食品通电加热研究动态  

Study trends of ohmic heating for liquor foods containing particles

作　　者：周亚军[1] 殷涌光[1] 刘微[1] 姚婷[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022

出　　处：《农业工程学报》2004年第1期26-29,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：通过对国内外含颗粒液态食品通电加热研究分析,介绍了含颗粒液态食品通电加热的原理和加工特性,总结出影响通电加热食品品质的因素,概述了通电加热技术在含颗粒食品中的研究动态,阐述了含颗粒食品通电加热中数学模型的应用现状,指出含颗粒液态食品通电加热研究中存在的问题,为今后研究及发展趋势提出了建议。对进一步深入研究含颗粒液态食品通电加热的加工特性、影响因子及其应用具有参考价值和指导意义。This paper introduced the principle and processing properties of ohmic heating for liquor foods containing particles, and the factors that influenced the quality of foods processed by ohmic heating were analyzed. The study trends of ohmic heating technology in foods containing particles were summarized. The present application of mathematic model in ohmic heating for foods was illustrated, and the problems were pointed out. Then the suggestions for the study and development in the future were put forward. All of these contribute to studying the processing properties, influencing factors of ohmic heating for liquor foods containing particles and its applications deeply.

关 键 词：通电加热 含颗粒液态食品 加工特性 影响因素 研究动态 

分 类 号：TS205.9[轻工技术与工程—食品科学]