摘要
本文介绍了微波加热的主要机理及特点,以及近年来国内外微波食品的动态。得出微波技术对食品的影响仍有待研究;微波食品的开发与利用有着良好前景。
In this paper we introduced the main mechanisms and characteristics of microwave heating and reveiwed the microwave food development in recent years. In conclusion, the effects of microwave technology on foods would be studied still;the exploition and utilization of microwave food have a good prospects.
出处
《四川食品与发酵》
2002年第4期17-20,共4页
Sichuan Food and Fermentation
