食品与机械2013，Vol.29Issue(2)：218-222,5.DOI:10.3969/j.issn.1003-5788.2013.02.053
红外加热技术在食品加工中的应用及研究进展
Advances on applications and development of infrared heating technology in food processing
摘要
Abstract
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.关键词
红外加热原理/食品组分/干燥/灭酶/杀菌Key words
basic laws of IR heating/food components/drying/enzyme inactivation/ sterilization引用本文复制引用
高扬,解铁民,李哲滨,洪滨,卢淑雯..红外加热技术在食品加工中的应用及研究进展[J].食品与机械,2013,29(2):218-222,5.基金项目
黑龙江省科技计划项目(编号:WB10A103) （编号:WB10A103）
