在水果和蔬菜加工中应用催化红外技术的研究进展
Bengang Wu1,2, Yuanjin Ma1, Yiting Guo1,2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Comprehensive reviews in food science and food safety
|January 29, 2024
概括
催化红外 (CIR) 技术为水果和蔬菜加工提供高效,节能的加热. 本综述详细介绍了CIR在漂白,剥皮,微生物减少和干燥中的应用,强调了其与传统方法相比的优势.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
背景情况:
- 果蔬加工需要方法来保持质量,安全性和保质期,同时降低成本.
- 红外 (IR) 技术在食品加工中具有多样性,因为它具有均的加热和高效率.
- 与电动IR相比,催化IR (CIR) 提供了更好的热效率和节能.
结论:
- 在水果和蔬菜加工方面,CIR技术带来了重大进步.
- 它的能源效率和在各种应用中的有效性使其成为一种有价值的工具.
- 进一步研究和采用CIR可以提高该行业的可持续性和经济性.
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