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在水果和蔬菜产品加工中使用射频能量
Yingjie Tang1, Pu Jing1, Shunshan Jiao1
1Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
Comprehensive reviews in food science and food safety
|August 13, 2024
概括
射频 (RF) 加热为水果和蔬菜提供快速的体积加热,提高质量和保质期. 本综述涵盖了射频加热的统一性,应用和介电性质,并建议未来研究以更广泛地采用.
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:
- 传统的热处理是水果和蔬菜质量和保质期延长的标准.
- 射频 (RF) 加热提供了一个快速,体积和深度透的替代方案.
研究的目的:
- 综合审查射频加热统一性及其在水果和蔬菜加工中的应用.
- 总结一下水果和蔬菜的介电性质.
- 建议未来的RF加热领域的研究方向.
主要方法:
- 审查关于无线电频率加热应用的现有文献.
- 在水果和蔬菜产品中分析射频加热均性.
- 收集有关食品矩阵的介电性质数据.
主要成果:
- 射频加热在果蔬消毒,漂白,干燥和消毒方面表现出有效性.
- 了解介电性质对于优化射频加热过程至关重要.
- 射频加热对传统方法具有优势,因为它可以快速和体积加热.
结论:
- 射频加热是各种水果和蔬菜加工应用的可行和有利的技术.
- 需要进一步的研究来优化射频加热参数,并加强其实际实施.
- 解决射频加热均性和介电性质的问题将促进食品行业更广泛的采用.
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