【摘要】 从食品热加工手段入手,追溯了食品通电加热的历史沿革,阐述了食品通电加热的基本原理及相关的数学模型如电场、温度场的分布以及发热量等;讨论了食品的电导率、温度、组成、形状等影响通电加热的因素;论述了实施通电加热的工艺设计的重要参数及系统设计的总体要求;阐述了通电加热在食品加工业中的特点、应用范围、现状及其发展前景关更多还原

【Abstract】 In this paper, the history of food ohmic heating was retrospected and the fundamental principle of ohmic heating and the related mathematical models such as heat generation ,electric field, thermal field etc. were expounded; The affecting factors of ohmic heating which included electrical conductivity, temperature, constituent, shape and so on were discussed ;Some critical parameters were studied and discussed for the requirements of the technology and system design of ohmic heating ;The applied scope, circumstance, prospect and the characteristics of ohmic heating in food processing industry were presented.更多还原