Applications of Air-impingement Jet Technology in the Field of Food

Abstract

Abstract: In the food industry, air-impingement jet technology is mainly used for food drying and baking. Compared to the traditional hot-air drying method, this novel drying technology has multiple advantages such as higher heat-transferring coefficient and drying rate, lower power consumption, and improved product quality. In this paper, the current applications of air-impingement jet technology in food thermal processing are systematically reviewed. Its major technical characteristics are summarized and future development trends are discussed.

Key words: air-impingement jet technology, food drying, progress

CLC Number:

TQ028.6

[1]	WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.
[2]	XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong. Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species [J]. FOOD SCIENCE, 2020, 41(9): 332-337.
[3]	LIU Tengfei, DONG Minghui, YANG Daifeng, ZHANG Cunzheng, GU Junrong, XU Deliang. Progress in Analytical Methods for Major Chemical Contaminants Affecting Tea Quality and Safety [J]. FOOD SCIENCE, 2018, 39(9): 310-325.
[4]	WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong. Precision Prebiotics: Progress and Trends [J]. FOOD SCIENCE, 2018, 39(9): 333-340.
[5]	CAI Luyun, ZHANG Zihui, CAO Ailing, SHEN Lin, XIE Jing, LI Jianrong. Advances in Research on Purine Distribution in Foods and Its Changes during Storage and Processing [J]. FOOD SCIENCE, 2018, 39(19): 260-265.
[6]	NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu. Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar [J]. FOOD SCIENCE, 2018, 39(19): 322-328.
[7]	CHEN Shengjun, LI Laihao, YANG Xianqing, WU Yanyan, HU Xiao, QI Bo, DENG Jianchao. Progress in the Risk Sources and Assessment of Aquatic Products in China [J]. FOOD SCIENCE, 2015, 36(17): 300-304.
[8]	LIU Mi, YANG Bao-wei*, XIA Xiao-dong, WANG Xin, XI Mei-li. Progress in Understanding the Pathogenic Mechanism of Cronobacter sakazakii [J]. FOOD SCIENCE, 2014, 35(9): 329-333.
[9]	XU Hui-wen, XIE Jing. Recent Progress in Preservation Methods and Freshness Evaluation Indexes for Tuna [J]. FOOD SCIENCE, 2014, 35(7): 258-263.
[10]	CHEN Yu-huan, LI Jing, FAN Ya-wei, DENG Ze-yuan. Lipidomics and Its Application in Nutrition and Health Research [J]. FOOD SCIENCE, 2014, 35(15): 272-276.
[11]	LIU Cheng1,2，LI Hao-lin1,2，LIU Qing1,*，LIANG Wei1，HAN Shun-yu2，YANG Yu-ping1，FANG Shui-qin3， GUO Hui-qin3，CHEN Yan3. Research Progress of Detection Technology for Harmful Ingredients in Dairy Products [J]. FOOD SCIENCE, 2013, 34(21): 425-430.
[12]	DONG Ying，QIAN Xi-wen，BAI Juan，ZHANG Yi，ZHU Ying. Research Progress in Functions and Mechanisms of Momordica charantia L. for Ameliorating Insulin Resistance [J]. FOOD SCIENCE, 2013, 34(21): 369-374.
[13]	. Research progress on Improving the Quality of Frozen Non-fermented Flour Products [J]. FOOD SCIENCE, 2013, 34(11): 369-374.
[14]	XIN Jia-ying，WANG Yan，ZHANG Chao-yue，CHEN Lin-lin. Research Progress of Capsiates [J]. FOOD SCIENCE, 2013, 34(11): 352-357.
[15]	WANG Li-jun，XU Heng-yi*，XIONG Yong-hua，LI Ping. Application of Real-time Fluorescent Quantitative Polymerase Chain Reaction in Detection of Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2013, 34(11): 358-362.

Applications of Air-impingement Jet Technology in the Field of Food

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments