摘要
电磁加工技术作为一种新型的食品物理处理方法,近年来引起了越来越多学者的广泛关注。其电磁生物效应与电磁热效应的双重因素,为其在食品加工领域的深入研究及应用提供了可行性。大量研究表明,食品电磁加工的效果是确切存在的,然而存在着多极值及不确定性。目前针对电磁生物效应的作用机理科学界尚未达成一致认同。本文从电磁生物效应的机理研究展开综述,进一步概括了电磁作用对传热传质性能的影响,为食品电磁加工的商品化普适性应用提供理论支撑;此外基于对电磁加工技术在食品杀菌、保鲜及热处理等实际应用过程中的研究汇总与分析,阐述了食品电磁加工技术当前研究的不足,并展望了发展方向。
Electromagnetic processing technology,as a novel food physical treatment method,has been attracting more and more attention from the researchers widely.Based on the dual factors of electromagnetic biological effect and thermal effect,it is feasible for the electromagnetic processing technology to be further studied and applied into the field of the food processing.A large number of researches have confirmed that there is an actual existence for the effects of food electromagnetic processing,however these effects show the multi-extremum and uncertainty.At present,in terms of the mechanism of action about the electromagnetic biological effect,there is no consistent viewpoint and conclusion in the scientific community.Therefore,in this review,the mechanism of electromagnetic biological effects including the sterilization,characteristics of biological-membrane,genetic transcription and enzymatic activity was described and discussed.Furthermore,the effects of electromagnetic processing on the heat and mass transfer were summarized,which provided theoretical and technical support for the commercial universal application of food electromagnetic processing technology.After that,based on the conclusion and analysis of application study of the electromagnetic processing technology in some aspects of food sterilization,fresh-keeping and thermal treatment,some deficiencies of current researches were presented.In the end,this paper threw out some suggestions about the developing of the electromagnetic processing technology in the field of the food preservation and fresh-keeping.
作者
赵松松
康方圆
刘斌
陈爱强
关文强
郭奕杉
刘璐敏
Zhao Songsong;Kang Fangyuan;Liu Bin;Chen Aiqiang;Guan Wenqiang;Guo Yishan;Liu Lumin(Key Laboratory of Refrigeration Technology of Tianjin,Tianjin University of Commerce,Tianjin,300134,China;Huashang International Engineering Co.Ltd.,Beijing,100069,China;Key Laboratory of Food Biotechnology of Tianjin,Tianjin University of Commerce,Tianjin,300134,China.)
出处
《冷藏技术》
2020年第1期1-8,14,共9页
Journal of Refrigeration Technology
基金
国家自然科学基金项目(51906178,51276124)
国家重点研发计划重点专项(2018YFD0401304)
天津市自然科学基金(2018JCQNJC84600)。
关键词
电磁加工
生物效应
杀菌
食品保鲜
传热传质
electromagnetic processing
biological effect
sterilization
food fresh-keeping
heat and mass transfer
