本文選題：食品加工 + 物理加工　； 參考：《中國食品學(xué)報(bào)》2017年06期

【摘要】：食品物理加工是當(dāng)前食品加工領(lǐng)域的重要分支。本文采用文獻(xiàn)計(jì)量的方法,基于Science Citation Index(SCI)數(shù)據(jù)庫,梳理食品物理加工科技創(chuàng)新的歷史沿革、國家或地區(qū)研究實(shí)力、研究熱點(diǎn)和發(fā)展態(tài)勢(shì),為食品物理加工科技工作者和決策部門提供參考依據(jù)。結(jié)果表明,食品物理加工研究的歷史沿革可分為3個(gè)階段:起步于1950—1960年代,成長于20世紀(jì)90年代,騰飛于2000年以后,特別是2003年到2007年SCI發(fā)文量激增,屬于爆發(fā)階段。美國、中國、西班牙、加拿大、德國、土耳其等是主要科技創(chuàng)新國家,美國一直處于領(lǐng)先地位,而中國起步晚,近10年來高速發(fā)展,目前占有重要的地位,然而研究的質(zhì)量仍需加強(qiáng)。食品物理加工技術(shù)主要包括微波、超聲波、超高壓、脈沖電場(chǎng)、脈沖磁場(chǎng)、射頻、高壓微射流、紅外加熱等8類技術(shù),其中前4類是主要的食品物理加工技術(shù);微波與超聲波技術(shù)研究起步早,應(yīng)用廣泛,特別是微波技術(shù)已經(jīng)成為食品加工中重要的手段;而超高壓和脈沖電場(chǎng)技術(shù)近期繼續(xù)呈現(xiàn)增長趨勢(shì)。
[Abstract]:The physical processing of food is an important branch in the field of food processing. This paper adopts the method of literature metrology, based on the database of Science Citation Index, combs the history of scientific and technological innovation of food physical processing, the research strength of the country or region, the research hotspot and the development trend. To provide reference for scientific and technological workers and decision-making departments of food physical processing. The results show that the history of food physical processing can be divided into three stages: starting from 1950 to 1960's, growing up in the 1990s, taking off after 2000, especially from 2003 to 2007, the number of SCI papers increased sharply, which belongs to the explosive stage. The United States, China, Spain, Canada, Germany, Turkey and so on are the major scientific and technological innovation countries. The United States has always been in the leading position, while China has started late and developed at a high speed in the past 10 years, so it currently occupies an important position. However, the quality of the research still needs to be strengthened. Food physical processing technology mainly includes microwave, ultrasonic, ultra-high voltage, pulsed electric field, pulsed magnetic field, radio frequency, high-pressure micro-jet, infrared heating and other 8 kinds of technology, the first four categories are the main food physical processing technology; The research of microwave and ultrasonic technology has started early and has been widely used, especially microwave technology has become an important means in food processing, while ultra-high voltage and pulsed electric field technology continue to show an increasing trend in the near future.
【作者單位】： 中華人民共和國科學(xué)技術(shù)部中國農(nóng)村技術(shù)開發(fā)中心;江蘇大學(xué)食品與生物工程學(xué)院;
【基金】：國家863計(jì)劃項(xiàng)目(2011AA100801)
【分類號(hào)】：G353.1;TS205

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