Liu Yuanxiao, Li Mengmeng, Jiang Di, Guan Erqi, Bian Ke, Zhang Yingquan
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
Compr Rev Food Sci Food Saf. 2023 Mar;22(2):1360-1386. doi: 10.1111/1541-4337.13114. Epub 2023 Feb 15.
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
过热蒸汽（SS）的概念早在一个多世纪前就已提出，并作为一种干燥方法得到了广泛研究。近年来，谷物及谷物制品的过热蒸汽加工因其在转变温度以上具有更高的干燥速率、无氧环境、节能和环保等优点而受到广泛研究。本文综述简要介绍了过热蒸汽的历史、原理和分类。总结并讨论了过热蒸汽加工在谷物及谷物制品干燥、酶失活、杀菌、霉菌毒素降解、烘焙和烹饪中的应用。此外，还综述并讨论了过热蒸汽加工对谷物物理化学性质和谷物食品品质的影响。过热蒸汽在谷物加工中的应用及其对谷物性质的影响已得到广泛研究；然而，谷物食品褐变、淀粉热损伤、蛋白质变性和营养损失等问题尚未得到全面研究。因此，需要进一步研究以更好地理解过热蒸汽加工引起品质变化的机制，并扩大过热蒸汽在谷物加工业中的应用领域。本文综述增进了对过热蒸汽加工的理解，并为推动过热蒸汽加工以提高谷物及谷物制品的安全性和品质提出了理论建议。
