用于液体食品的连续流微波加热杀菌

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-07 DOI:10.1515/ijfe-2022-0130

Xiaoling Chang, Lixin Zhang, Q. Xu, Zhao-jie Zheng, Ruifang Wang, Zhanyong Li

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引用次数: 4

摘要

摘要连续流动微波杀菌对液体食品具有杀菌时间短、营养物质保留率高的优点。然而，微波加热不均匀是制约微波灭菌工业化的关键因素。本文综述了液体食品连续流微波加热和连续流微波杀菌系统的最新研究进展。对连续流微波加热不均匀的原因进行了深入的讨论，并提出了改善不均匀性的方法。最后，对液体食品连续流微波杀菌的研究提出了建议。

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Continuous flow microwave heating and sterilization for liquid food

Abstract Continuous flow microwave sterilization for liquid food has advantages of a short time and high retention rate of nutrients. However, uneven microwave heating is the critical factor restricting the industrialization of microwave sterilization. This paper reviews the up-to-date research on the continuous flow microwave heating and the continuous flow microwave sterilization system for liquid food. The causes of the non-uniformity of continuous flow microwave heating are thoroughly discussed and the methods of improving the uniformity are proposed. Finally, the recommendations for future research of continuous flow microwave sterilization for liquid food are presented.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.