【摘要】 通电加热技术是食品工程中的一门新兴技术,食品物料的电导率是影响通电加热的主要参数之一。该文介绍了通电加热技术的基本原理和特点,分析了影响食品物料电导率的因素及其对通电加热的影响;讨论了通电加热在杀菌、肉制品加工、淀粉糊化中的应用,指出了通电加热研究中存在的问题,并对通电加热的应用前景进行了分析。更多还原

【Abstract】 Ohmic heating is a new technology in food engineering. Electrical conductivity is one of the electrical properties of food. Ohmic heating is an important processing method using the electrical conductivity. The principle and characteristics of the ohmic heating were introduced in this paper. Some factors influencing the electrical conductivity of food were discussed and the effects of electrical conductivity of food on ohmic heating process were expounded. The utilizations of the ohmic heating in sterilization, meat processing and starch gelatinization were also introduced. The future studies of ohmic heating were pointed out.更多还原