食品科学2026，Vol.47Issue(19)：358-365,8.DOI:10.7506/spkx1002-6630-20260408-076
欧姆加热技术在烘焙食品加工中的研究进展
Research Progress on Ohmic Heating Technology in Bakery Product Processing
摘要
Abstract
With the rapid development of industrialized production in the baking industry,the demands for processing efficiency and product quality stability are increasing.Ohmic heating technology,with its unique volumetric heating characteristics and its advantages of efficient and uniform heating,has gradually become a hot research topic.This paper systematically reviews the principle and characteristics of ohmic heating and recent progress on its application in the processing of various types of bakery products,and provides an in-depth analysis of its effects on raw material modification and the formation of the internal structure of bakery products.Research shows that ohmic heating has potential advantages in improving heating uniformity,promoting gluten network formation,and increasing energy utilization efficiency,providing a new technical approach for optimizing the processing technology of various bakery products.Future research needs to consider the characteristics of different bakery product systems to elucidate the mechanism of action of ohmic heating and the integration modes of multiple processes,promoting its application and development in the field of bakery product processing.关键词
欧姆加热/烘焙/面包/蛋糕Key words
ohmic heating/baking/bread/cake分类
轻工纺织引用本文复制引用
庞婷钰,肖瑾,尹宝奇,汪卓颖,杨哪,金亚美,林梦彤,徐学明..欧姆加热技术在烘焙食品加工中的研究进展[J].食品科学,2026,47(19):358-365,8.基金项目
"十四五"国家重点研发计划重点专项(2025YFD2100105-5 （）
2025YFD2100302)江南大学生创新创业训练计划项目(2026CXZ019) （2026CXZ019）
