共查询到20条相似文献,搜索用时 15 毫秒
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膜技术由于其优异的分离性能,近年来在食品工业中得到广泛应用。但在膜分离过程中存在着膜污染现象,使膜的渗透通量及截留率等性能发生改变,使用寿命缩短,极大地限制了膜技术在食品工业中的实际应用。介绍了引起膜污染的机理。分析了影响膜污染的因素,并对防止膜污染的措施及其新进展进行了探讨。 相似文献
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食品级丙酸钙的研制及其应用 总被引:5,自引:0,他引:5
研究了以氧化钙为钙剂与丙酸直接反应制备新型食品添加剂——丙酸钙的主要工艺条件,重点确定了丙酸过量系数和各反应物的最适浓度;同时,为了推动丙酸钙的普及,还对其在某些食品中的防腐效果进行了实验性研究 相似文献
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NONINVASIVE ULTRASONIC MEASUREMENTS IN THE FOOD INDUSTRY 总被引:2,自引:0,他引:2
Antonio Mulet Jos Benedito Yolanda Gol s Juan A. C rcel 《Food Reviews International》2002,18(2):123-133
Low-intensity ultrasonics frequently range at intensities lower than 1 W/cm2and at frequencies higher than 100 kHz. They are used in food industries for both process control and product assessment or control. Two kinds of techniques are used, through-transmission and pulse-echo. The most commonly used ultrasonic parameters are velocity and attenuation. The applications of low-intensity ultrasonics are encountered in all food industries mainly vegetables, dairy, and meat. When traveling through a medium, the ultrasound waves change their characteristics and the analysis of this change allows assessment of properties of the medium. Different properties of foods have been addressed in the past and have mostly been linked to texture (maturity, ripeness in cheese, melons, avocados, etc.), composition, or even sensory characteristics. Defect detection such as cracks in cheese or hollow hearts in potatoes has also been addressed. 相似文献
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《Food Reviews International》2013,29(2-3):123-133
Low-intensity ultrasonics frequently range at intensities lower than 1 W/cm2and at frequencies higher than 100 kHz. They are used in food industries for both process control and product assessment or control. Two kinds of techniques are used, through-transmission and pulse-echo. The most commonly used ultrasonic parameters are velocity and attenuation. The applications of low-intensity ultrasonics are encountered in all food industries mainly vegetables, dairy, and meat. When traveling through a medium, the ultrasound waves change their characteristics and the analysis of this change allows assessment of properties of the medium. Different properties of foods have been addressed in the past and have mostly been linked to texture (maturity, ripeness in cheese, melons, avocados, etc.), composition, or even sensory characteristics. Defect detection such as cracks in cheese or hollow hearts in potatoes has also been addressed. 相似文献
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多重乳状液的稳定性及其在食品工业中的应用 总被引:3,自引:0,他引:3
综述了影响多重乳状液稳定性的各种因素,如乳化剂、油水相比、粘度、渗透压、电解质和乳化工艺等。介绍了多重乳状液在食品工业中的应用,主要包括脂肪替代品、乳化液膜、香精香料的缓释和微胶囊技术方面,并指出了其发展前景。 相似文献
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超微粉碎技术及其在食品工业中的应用 总被引:11,自引:0,他引:11
超微粉碎技术作为一种新型的食品加工方法.已受到普遍关注。本文对超微粉碎加工的基本原理度其技术特点进行了概述,同时重点介绍了超微粉碎技术在食品工业中的应用情况,其发展前景广阔。 相似文献
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