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食品工业中的微波杀菌新技术 总被引:7,自引:0,他引:7
<正> 微波(microwave)是一种频率为300MHz~300GHz的高频电磁波,目前在冶金、化工、农业、医疗、轻工业等领域已被广泛采用;在食品工业上,则可用以烘烤食品。 微波杀菌技术是近年新兴的一项辐射杀菌技术。它不同于X-射线和γ-射线,是一种非电离辐射。与传统的加热方法相比,微波具有加热时间短、加热均匀、食品营养成分和风味物质破坏或损失少等特点;与化学药剂杀菌技术相比,微波杀菌因不会残留化学物质,其 相似文献
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微波杀菌技术在食品工业中的应用 总被引:4,自引:1,他引:4
介绍了微波杀菌的研究进展和在食品加工中的应用现状。着重介绍了微波杀菌非热机制的研究状况、微波杀菌的影响因素、脉冲微波杀菌工艺和杀菌设备的设计原则,并指出了微波杀菌技术存在的问题和发展前景。 相似文献
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新兴的冷杀菌技术在食品工业中的应用研究 总被引:8,自引:0,他引:8
介绍酶法灭菌,膜过滤除菌,电阻式加热杀菌,高压脉冲杀菌,脉冲强光杀菌远红外杀菌,超高温杀菌,微生物天然防腐菌,超声波灭菌,辐射杀菌和磁力杀菌等杀菌技术在食品工业中的研究应用现状。 相似文献
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臭氧由于其强氧化性而成为一种新的优良杀菌剂,臭氧杀菌作为一种新的杀菌技术在食品工业中也日益受到重视。本文介绍了臭氧杀菌的发展、机理、影响因素、应用及其安全性。 相似文献
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臭氧杀菌技术在食品工业中的应用 总被引:4,自引:1,他引:4
臭氧由于其强氧化性而成为一种新的优良杀菌剂,臭氧杀菌作为一种新的杀菌技术在食品工业中也日益受到重视.本文介绍了臭氧杀菌的发展、机理、影响因素、应用及其安全性. 相似文献
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Process evaluation for aseptic processing of participate foods was carried out using a model food system with a bioindicator. The model food was alginate spheres in Carboxy-methyl cellulose and the bioindicator was Horseradish peroxidase. Inactivation in the system was studied to determine thermal characteristics in the range 100–130°C using TDT cans. The D-value was 4.1, 2.6, 1.4 and 1.0 min at 100, 110, 120, and 130°C, respectively and the z-value was 48.4°C. Spherical particles containing immobilized peroxidase were made with alginate and dehydrated potato. These were processed in a continuous flow system at 110, 120, or 130°C. Destruction of peroxidase was related to thermal treatment received and was used to verify numerical simulation. Results were compared with those of a simulation for particle heating. Data showed good agreement between experimental and simulated results. 相似文献
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Mathematical Evaluation of Process Schedules for Aseptic Processing of Low-Acid Foods Containing Discrete Particulates 总被引:1,自引:0,他引:1
SUDHIR K. SASTRY 《Journal of food science》1986,51(5):1323-1328
A quantitative methodology was developed for evaluating thermal process schedules for low-acid foods containing particulates of any shape. The methodology uses finite element analysis to determine temperature distributions within particulate foods subjected to timevarying boundary conditions. Simulations were conducted to study the effects of particle size, residence time distributions within heat exchanger and holding tube, and convective heat transfer coefficients. Results indicate that all these factors have significant effects on the thermal process schedule required to achieve commercial sterility. For large particles, simulations indicate that little credit can be given for lethality within the heating section. 相似文献
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Tatiana Koutchma 《Food and Bioprocess Technology》2009,2(2):138-155
A negative, public reaction is growing over the addition of chemical preservatives to liquid foods and beverages to extend
their shelf life and to protect against foodborne pathogens. As a physical method, ultraviolet light (UV) irradiation has
a positive consumer image and is of interest to the food industry as a low cost non-thermal method of preservation. Recent
advances in the science and engineering of UV light irradiation have demonstrated that this technology holds considerable
promise as an alternative to traditional thermal pasteurization for liquid foods and ingredients, fresh juices, soft drinks,
and beverages. However, its use for treating foods is still limited due to low UV transmittance of liquid foods. The goal
of this review is to provide a summary of the basic principles of UV light generation and propagation with emphasis on its
applications for liquid food processing. The review includes information on critical product and process factors that affect
UV light inactivation and consequently the delivery of a required scheduled process in liquids foods; measuring and modeling
of UV inactivation, and the important effects of UV light on overall quality and nutritional value of liquid foods. The commercially
available UV light sources and UV reactor designs that were used for liquid foods treatment are reviewed. The research priorities
and challenges that need to be addressed for the successful development of UV technology for liquid foods treatment are discussed. 相似文献
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ISRAEL SAGUY 《Journal of food science》1988,53(1):306-307
The optimization incorporated constraints, such as health requirements to destroy pathogens, spoilage-causing microorganisms and enzymes inactivation. Simultaneously, the optimal process had to maximize chemical and sensory attributes, nutrients retention and overall quality. Linear programming was utilized to conform with all the aforementioned constraints and to derive the optimal processing time and temperature. The method offered a straight forward procedure for the optimization of aseptic processing and could be utilized in the implementation of optimal high temperature-short time processes. 相似文献
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嘌呤是所有人体细胞和多数食物中存在的天然物质,多以化合态存在于食品中。在人体中嘌呤代谢的终产物是尿酸,当嘌呤摄入过多超出人体的代谢能力时会引发高尿酸血症甚至痛风。随着经济发展和人们饮食结构的改变,人群高尿酸血症和痛风的患病率逐年上升。本文对食品中嘌呤含量的检测方法以及不同食品中的嘌呤含量分布进行全面综述,并分析了食品贮藏加工过程中的嘌呤含量变化,同时对该领域的发展前景进行了展望,以期为嘌呤检测技术发展和低嘌呤食品的开发提供参考,为最终降低痛风患病率提供科学借鉴。 相似文献
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食物中抗性淀粉的研究进展 总被引:15,自引:1,他引:15
在查阅的近十几年对淀粉在人肠道内消化吸收的文献基础上,综述了食物中抗性淀粉的研究进展,抗性淀粉是指不能在健康正常人小肠中消化吸收的淀粉及其降解物食中物存在抗性淀粉可分为3类,物理包埋淀粉(RSI)抗性淀粉颗粒(RS2)和老化淀粉(RS3)其检测一般采用体外肠道模拟酶解法,影响食物中抗性淀粉形成的因素主要有淀粉自身的理化性质,食物中的其它成分,处理方式和工艺以及食物形态等,抗性淀粉属于人体无法消化吸 相似文献
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心血管疾病是世界范围内威胁人类健康的主要疾病之一,并已成为造成我国成人死亡的首要原因。导致心血管疾病的重要危险因素之一是高胆固醇血症。治疗高胆固醇血症的药物主要有他汀类、消胆胺和依泽替米贝,但长期服用会导致严重的副作用。降胆固醇功能性食品因能够发挥与药物类似的功效,且没有任何副作用的特点,开始逐渐被当作药物的替代品。本文将从胆固醇的代谢入手,探讨胆固醇在机体内的合成、代谢、排泄过程,以及机体自身对胆固醇平衡的调节机制。同时,概括总结具有降胆固醇效果的功能性食品及有效成分,并归纳其降胆固醇机制。 相似文献