| 红外加热技术在食品加工中的应用及研究进展 |
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| 引用本文： | 韩磊,芦荣华.红外加热技术在食品加工中的应用及研究进展[J].粮食流通技术,2016(3):95-96. |
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| 作者姓名： | 韩磊 芦荣华 |
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| 作者单位： | 漯河职业技术学院,河南 漯河,462000 |
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| 摘 要： | 红外线的加热方式主要有导热、对流、辐射3种。与之相对应的传统加热方法,是以可燃物进行燃烧或者通过电流通电的方式进行加热,被加热的物体受热后产生热量,然后通过热空气对流的方式将热量传递到物料中。红外线加热技术目前已经在各个领域都得到了很好的应用,但在食品加工方面的应用并未得到普及。基于此,主要对这项技术在食品加工中的应用及相关研究进展进行分析。
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| 关 键 词： | 红外加热技术 食品加工 研究进展 |
Application and Research Progress of Infrared Heating Technology in Food Processing |
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| Abstract: | Infrared heating method mainly has three kinds of heat conduction, convection and radiation. The traditional heating method is to fuel for combustion or by passing an electric current through the electric heating, which generates heat after being heated, heat is then transferred to the material by means of hot air convection. Infrared heating technology has been widely used in many ifelds, but the application in food processing has not been popularized. Based on this, the application of this technology in food processing and related research progress were analyzed. |
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| Keywords: | Infrared heating technology Food processing Research progress |
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