面向食品解冻和制熟过程的射频加热技术研究进展

doi:10.19784/j.cnki.issn1672-0172.2022.04.009

Abstract

Abstract: As a new type of physical heating technology, radio frequency heating technology is characterized by fast heating speed, deep penetration depth and selective heating. And it has a strong development and application potential in the traditional food industry or household kitchen appliances. This article summarized the research and application of radio frequency heating technology in food thawing and food cooking. The effects of radio frequency heating on the efficiency and uniformity, food nutrition and health quality and edible quality during food thawing and cooking were described in this article. In addition, the existing problems and improvement measures were analysed, the future research directions were prospected, to provide theoretical guidelines for research and application in kitchen appliances.

Key words: Radio frequency heating, Thawing, Cooking, Efficiency, Uniformity, Quality

CLC Number:

TS201.1

JIANG Xin, LI Amin, CHEN Dongpo. Research progress of radio frequency heating technology for food thawing and cooking[J]. Journal of Appliance Science & Technology, 2022, 0(4): 58-65.

References

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Research progress of radio frequency heating technology for food thawing and cooking

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