Wang Changrong, Lin Mengfan, Yang Qingyu, Fu Chenying, Guo Zebin
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
Foods. 2023 Sep 2;12(17):3307. doi: 10.3390/foods12173307.
Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.
蒸汽爆破技术是一种新兴的预处理方法，由于其能够有效破坏物料的天然屏障结构，在食品加工领域展现出了巨大的潜力。本叙述性综述总结了蒸汽爆破技术的原理、与传统螺杆挤压技术的异同以及影响该技术的因素。此外，我们还回顾了近年来蒸汽爆破技术在食品加工副产物中的应用。当前研究结果表明，适度的蒸汽爆破处理可以提高目标产物的品质和提取率。最后，我们对蒸汽爆破技术的发展进行了展望，为该技术在食品加工领域更广泛的应用提供参考。
