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投稿时间：2024-12-12
投稿时间：2024-12-12
中文摘要: 微波膨化技术作为一种新兴的食品加工技术，在食品工业中应用广泛。该文综述微波膨化技术的理论基础及其特性，探究原料的特性及预处理方法、微波加热功率及时间、原料中组成成分和食品添加剂的处理对微波膨化产品的影响。结合水果与蔬菜的特异性，综述微波膨化技术在果蔬加工领域的最新应用进展，总结不同的微波膨化工艺对果蔬脆片的膨化率、脆度、色泽、感官评价和营养成分的影响，并对该技术未来的发展趋势进行科学预测。
Abstract:Microwave puffing technology，as an emerging food processing technology，has been widely applied in the food industry. The theoretical foundation and characteristics of microwave puffing technology were introduced，and the effects of raw material characteristics and pretreatment methods，microwave heating power and time，raw material composition，and food additive treatment on the products of microwave puffying were analyzed.With consideration of the unique characteristics of fruits and vegetables，the latest applications of microwave puffing technology in fruit and vegetable processing were reviewed，and the influences of different microwave puffing processes on the puffing rate，crispness，color，sensory quality，and nutrient content of fruit and vegetable chips were summarized.Finally，the future development trends of this technology were forecasted.
keywords: microwave puffing fruit and vegetable processing crisp chip products sensory quality puffing effects
文章编号：202513025 中图分类号： 文献标志码：
基金项目:山东省高等学校科技计划项目（J16LF61）；山东省自然科学基金项目（ZR2021MC185）；山东省科技型中小企业创新能力提升工程项目（2023TSGC0386、2023TSGC0362）
| Author Name | Affiliation |
| MA Zhiwei，FANG Shusheng，ZHANG Genshi，GUO Xingfeng，ZHANG Hua，WANG Lei* | School of Pharmaceutical Sciences and Food Engineering,Liaocheng University,Liaocheng 252000,Shandong,China |
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