红外加热技术在食品加工中的应用及研究进展

摘要

Reviews the advantage of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components.Applications of IR heating in food processing operations and research potential are also reviewed. For example: food materials drying, fruit and vegetable blanching, and sterilization. The applications of IR heating technology on processing food materials were discussed, and the future research potential were discussed.%介绍红外加热技术的基本原理、技术特点以及在食品加工过程中对食品主要成分的影响,并在此基础上对红外加热技术在食品领域中的应用进行总结.通过大量的实例阐述红外加热技术在食品的干燥脱水、果蔬的热烫处理及灭酶、消毒杀菌等方面的相关应用和研究进展,并提出进一步的研究方向.