基于光学特征和透深度的食品组件的光谱选择性红外加热:批判性审查
Sakthivel Deepika1, Parag Prakash Sutar1
1Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
Critical reviews in food science and nutrition
|July 3, 2023
概括
红外 (IR) 辐射通过改变食品成分,提供了高效的食品加工. 优化红外波长和透深度可以提高加热效率,从而更好地开发食品产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 物理 物理学 物理
背景情况:
- 红外 (IR) 辐射是食品加工中的关键技术,因为它的高加热效率.
- 了解红外辐射吸收和加热效应对于优化食品加工应用至关重要.
- 红外辐射的特性,如波长,受发射器类型,温度和功率的影响.
研究的目的:
- 在IR处理下审查主要食品成分的行为和变化.
- 讨论红外线透深度和光学特征在食品加热中的关键作用.
- 探索红外发射器,波长特定加热和食品加工中的AI应用方面的进展.
主要方法:
- 关于IR发射器及其在食品加工中的应用的综合文献综述.
- 分析红外辐射与食品成分 (粉,蛋白质,脂肪,酶) 的相互作用.
- 讨论影响食品材料中红外线透深度和光学性能的因素.
主要成果:
- 红外辐射显著改变了关键的食品成分.
- 透深度和光学特性对于有效的红外加热至关重要.
- 波长特定的红外输出具有提高处理效率的潜力.
- 红外加热越来越多地与3D/4D打印和AI相结合.
结论:
- 针对特定食品的选择性光谱加热可以显著提高红外加热效率.
- 对人工智能和先进发射器的进一步研究可以优化IR食品加工.
- 红外线技术为创新的食品加工技术提供了有前途的途径.
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