| 食品高压杀菌技术 |
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| 引用本文： | 刘云宏,朱文学,董铁有,张仲欣.食品高压杀菌技术[J].食品科学,2005,26(Z1):155-158. |
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| 作者姓名： | 刘云宏 朱文学 董铁有 张仲欣 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南,洛阳,471003 |
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| 摘 要： | 高压杀菌技术是近年来出现的新型杀菌技术。本文对高压对食品营养成分的影响、高压对微生物的影响、影响高压杀菌的主要因素、高压杀菌装置和高压杀菌在食品工业中的应用进行了探讨。
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| 关 键 词： | 高压技术 杀菌 食品 |
| 文章编号： | 1002-6630(2005)增刊-0155-04 |
| 修稿时间： | 2005年7月15日 |
High-pressure Technology on Food Sterilization |
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| LIU Yun-hong,ZHU Wen-xue,DONG Tie-you,ZHANG Zhong-xin.High-pressure Technology on Food Sterilization[J].Food Science,2005,26(Z1):155-158. |
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| Authors: | LIU Yun-hong ZHU Wen-xue DONG Tie-you ZHANG Zhong-xin |
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| Abstract: | High-pressure technology is a new type of sterilization method in recent years. The influence of high-pressuretechnology on nutritional components of food and the influence on microorganism are discussed. The main factors on the effectof high-pressure technology and high-pressure sterilization equipments are also discussed. And finally the application of high-pressure technology on food industry is introduced in this paper. |
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| Keywords: | high-pressure technology sterilization food |
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