Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
J Food Sci. 2021 Apr;86(4):1306-1321. doi: 10.1111/1750-3841.15667. Epub 2021 Mar 17.
To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.
为了揭示微波加热在小龙虾热加工中的应用潜力，本工作探讨了小龙虾不同部位的电磁特性以及在微波加热过程中小龙虾的温度和水分响应模式。电磁分析结果表明，小龙虾不同部位的电磁特性不同，尾部的介电性能和反射损耗比其他部位高，但小龙虾各部位的最大厚度几乎都在其微波加热深度范围内。温度和水分响应的可视化成像和数值模拟表明，在微波加热过程中，小龙虾内部存在不均匀的温度和水分分布。小龙虾尾部被选择性加热并迅速煮熟，但水分损失远低于整只小龙虾的质量损失。此外，小龙虾尾部肉中的固定水不断转化为自由水，而束缚水在微波加热过程中相对稳定。本工作为假设通过微波烹饪小龙虾来克服水煮的缺点提供了理论参考。实际应用：在本工作中，我们创新性地将微波加热应用于小龙虾的热加工中，分析了小龙虾不同部位的电磁特性及其在微波场下的温度和水分响应。尽管这是一项基础研究，但为假设微波加热小龙虾（Procambarus clarkia）可能是一种克服水煮缺点的清洁高效手段提供了一些理论参考。特别是，根据小龙虾的真实大小和形状建立了小龙虾的模拟模型，为预测微波场中小龙虾的温度响应提供了一种选择。
