食品欧姆加热技术的原理及研究进展  

Mechanism and research progress of food ohmic heating technology

作　　者：周亚军[1] 殷涌光[1] 王淑杰[1] 王丹[1] 于庆宇[1] 刘微[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《吉林大学学报（工学版）》2004年第2期324-329,共6页Journal of Jilin University:Engineering and Technology Edition

摘　　要：阐述了欧姆加热技术的原理、特点及应用于食品加工中的研究进展。分析了欧姆加热技术在食品应用中存在的问题,并对食品欧姆加热技术的开发及应用前景进行了展望。The mechanism and distinguishing features of the ohmic heating technology were introduced and the research progress and the existing problems about its application in the food processing industry were described. The development of the food ohmic heating technology and its future trend were predicted.

关 键 词：欧姆加热 食品 杀菌 电导率 

分 类 号：TS205[轻工技术与工程—食品科学]