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| Application of Ohmic Heating in the Meat Industry |
| JIA Chen;LI Yuan;LIU Yi;DAI Ruitong |
| College of food science and nutritional engineering, CAU,Beijing, 100083) |
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Abstract Abstract: Ohmic heating as a new food processing technology, with the advantages of high heating speed, heating uniformity, low consumption of energy has become the research hotspot in recent years. At present, ohmic heating mainly used in processing of liquid and particle-fluid foods, ohmic heating of meat products is still in its early stages. This article describes the principle of ohmic heating, the research on ohmic heating of meat, and the applications of ohmic heating in other food areas.
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SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2010, Vol. 24 
