Microwave processing techniques and their recent applications in the food industry

竹笋 假种皮 食品加工 鲢鱼 保质期 肉类包装业 原材料 食品科学 渔业 生物 生态学
作者
Qiushan Guo,Da‐Wen Sun,Jun‐Hu Cheng,Zhong Han
出处
期刊:Trends in Food Science and Technology [Elsevier BV]
卷期号:67: 236-247 被引量:372
标识
DOI:10.1016/j.tifs.2017.07.007
摘要

Microwave processing techniques have been extensively used in the food industry due to its significant reduction in cooking time and energy consumption. Microwave processing technologies such as microwave drying, heating and sterilizing play a significant role in food quality and safety control. However, few reviews have been published in recent years summarizing the latest developments in the application of microwave technology in the food industry. This review focuses on recent applications of microwave processing technologies including microwave drying, heating, and sterilizing in fruit (banana, apple, olive, sour cherries, pomegranate arils, blueberries, kiwifruit, aronia, strawberry, and grape tomato), vegetables (potato, bamboo shoot, purslane leaves, onion, green bean, pumpkin, eggplant, edamame, sea tangle, garlic, kale, red cabbage, tomato, cassava, lentils, chickpea, broccoli, Brussels sprouts, cauliflower, jalapeño peppers, and coriander foliage), and meat products (sardine fish, restructured silver carp slices, sea cucumber, beef semitendinosus muscle, bovine supraspinatus muscle, camel longissimus dorsi muscle, foal meat, bovine gluteus medium muscle, chicken steak, mature cows semimembranosus and semitendinosus muscles, kavurma (a ready-to-eat meat product), salmon, cod, drumettes, and beef slices), changes in product quality as affected with microwave processing are discussed in details, and future directions of research are presented. Microwave drying has the advantages of low energy consumption and high efficiency as compared to conventional drying, while producing more porous structure of foods. Microwave drying usually combines with other conventional drying to enhance the quality of a food product. Compared with the traditional method, microwave heating or cooking can generally retain higher levels of bioactive components, antioxidant activity and attractive color of vegetables, while microwave cooking with water can cause a serious drop in nutrients due to leaching and thermal liability. Microwave sterilization has the capacity to completely inactivate microorganisms and effectively destroy enzyme activity, and less effect on antioxidant activity, texture and color of food products compared with conventional pasteurization.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
PDF的下载单位、IP信息已删除 (2025-6-4)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
杨召完成签到,获得积分10
1秒前
大橙子发布了新的文献求助10
5秒前
酷波er应助陈昊采纳,获得10
9秒前
hcsdgf完成签到 ,获得积分10
11秒前
可取完成签到,获得积分10
12秒前
zss完成签到 ,获得积分10
12秒前
13秒前
heart完成签到 ,获得积分10
15秒前
16秒前
lingyu完成签到,获得积分10
17秒前
ym完成签到 ,获得积分10
18秒前
Masetti1完成签到 ,获得积分10
20秒前
jenny发布了新的文献求助10
21秒前
忧虑的静柏完成签到 ,获得积分10
22秒前
22秒前
强公子发布了新的文献求助10
26秒前
自由的远侵完成签到 ,获得积分10
34秒前
巧克力手印完成签到,获得积分10
35秒前
屈岂愈发布了新的文献求助10
35秒前
36秒前
大橙子发布了新的文献求助10
37秒前
量子星尘发布了新的文献求助10
38秒前
jenny完成签到,获得积分10
39秒前
祁乐安完成签到,获得积分10
40秒前
naiyouqiu1989完成签到,获得积分10
41秒前
zjhzslq发布了新的文献求助10
42秒前
baoxiaozhai完成签到 ,获得积分10
43秒前
fy完成签到,获得积分10
44秒前
强公子完成签到,获得积分10
45秒前
51秒前
song完成签到 ,获得积分10
52秒前
怡然小蚂蚁完成签到 ,获得积分10
52秒前
小橙子完成签到,获得积分10
54秒前
SciGPT应助滴答采纳,获得10
54秒前
大气白翠完成签到,获得积分10
55秒前
确幸完成签到,获得积分10
55秒前
zjhzslq完成签到,获得积分10
55秒前
xdc发布了新的文献求助10
56秒前
ommphey完成签到 ,获得积分10
56秒前
牛哥还是强啊完成签到 ,获得积分10
57秒前
高分求助中
【提示信息,请勿应助】关于scihub 10000
Les Mantodea de Guyane: Insecta, Polyneoptera [The Mantids of French Guiana] 3000
徐淮辽南地区新元古代叠层石及生物地层 3000
The Mother of All Tableaux: Order, Equivalence, and Geometry in the Large-scale Structure of Optimality Theory 3000
Handbook of Industrial Diamonds.Vol2 1100
Global Eyelash Assessment scale (GEA) 1000
Picture Books with Same-sex Parented Families: Unintentional Censorship 550
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 遗传学 基因 物理化学 催化作用 冶金 细胞生物学 免疫学
热门帖子
关注 科研通微信公众号,转发送积分 4038128
求助须知:如何正确求助?哪些是违规求助? 3575831
关于积分的说明 11373827
捐赠科研通 3305610
什么是DOI,文献DOI怎么找? 1819255
邀请新用户注册赠送积分活动 892655
科研通“疑难数据库(出版商)”最低求助积分说明 815022