Potential in microwave combined with hot air for home cooking

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Opinion in Food Science Pub Date : 2024-09-05 DOI:10.1016/j.cofs.2024.101216
Bowen Yan , Yuying Sun , Xiangwei Tang , Daming Fan
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Abstract

With the trends of smart kitchens, more intelligent and fast cooking methods are gradually replacing traditional cooking methods. Microwave combined with hot air, commonly used in the industry for food drying, is a new cooking technology with great potential for applications in home cooking such as baking, frying, reheating, and thawing. This review introduces the basic principles of microwave and hot air technology and the advantages in home cooking. The combination of microwave and hot air can compensate for the shortcomings of traditional microwave ovens in baking and frying. By using microwaves to enhance energy conversion efficiency and significantly reduce cooking time, this combination broadens the application range of household microwave ovens and holds great potential in the future of digital cooking.

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微波炉与热风结合用于家庭烹饪的潜力
随着智能厨房的发展趋势,更智能、更快速的烹饪方法正逐渐取代传统的烹饪方法。微波与热风相结合是一种新型烹饪技术,在烘焙、油炸、加热和解冻等家庭烹饪中有着巨大的应用潜力。本综述介绍了微波和热风技术的基本原理以及在家庭烹饪中的优势。微波和热风的结合可以弥补传统微波炉在烘焙和煎炸方面的不足。这种组合利用微波提高能量转换效率,大大缩短烹饪时间,拓宽了家用微波炉的应用范围,在未来的数字化烹饪中大有可为。
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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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