Abstract：
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
Prepared dishes are classified according to the degree of processing.Physical fields are classified and described according to different physical methods.The application of efficient physical fields to prepared dishes is described.The application of efficient physical fields and its combination in food processing is prospected.
Prepared dishes are classified according to the degree of processing.Physical fields are classified and described according to different physical methods.The application of efficient physical fields to prepared dishes is described.The application of efficient physical fields and its combination in food processing is prospected.
摘要：
准备好的菜肴是越来越受欢迎的方便食品，可以通过加热直接从卫生包装中食用。物理场（PF）是利用物理加工技术建立的食品加工方法，具有高效和环境安全的特点。本文重点总结了PFs在菜肴中的应用，通过准备好的菜肴加工和储存过程中的质量变化来评估和比较PF。目前,通过热加工和非热加工提高制成品的质量和延长保质期是PFs的主要作用方式。大多数PFs在处理准备好的菜肴方面表现出良好的潜力，但也可能对一些准备好的菜肴反应不佳。此外,加工条件难以精确控制，导致研究大多在实验室阶段，但是随着物理技术的不断突破，未来将推广更多的PF和多物理领域用于商业用途。这篇综述有助于更深入地了解PFs对准备好的菜肴的影响，为今后在各种增强型PFs的开发中进行加工研究提供了理论参考和实践依据。
制备的菜肴根据加工程度进行分类。根据不同的物理方法对物理场进行分类和描述。描述了有效物理场在准备好的菜肴中的应用。对高效物理场及其组合在食品加工中的应用进行了展望。
制备的菜肴根据加工程度进行分类。根据不同的物理方法对物理场进行分类和描述。描述了有效物理场在准备好的菜肴中的应用。对高效物理场及其组合在食品加工中的应用进行了展望。
