| 非热物理加工新技术对食品品质的影响及应用 |
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| 引用本文： | 唐佳妮,张爱萍,孟瑞锋,刘东红.非热物理加工新技术对食品品质的影响及应用[J].食品工业科技,2010(3). |
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| 作者姓名： | 唐佳妮 张爱萍 孟瑞锋 刘东红 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院,浙江,杭州,310029 |
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| 基金项目： | 国家科技支撑计划项目(2008BAD91B04) |
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| 摘 要： | 阐述了超高压技术、辐照技术、脉冲电场技术、超声波技术等非热物理加工新技术的定义及特点,并综述了这些新技术对食品成分的影响及其在食品加工中的应用。
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| 关 键 词： | 超高压技术 辐照技术 脉冲电场技术 超声波技术 |
Effect of new physical nonthermal technology on food characters and its application |
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| TANG Jia-ni,ZHANG Ai-ping,MENG Rui-feng,LIU Dong-hong.Effect of new physical nonthermal technology on food characters and its application[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | TANG Jia-ni ZHANG Ai-ping MENG Rui-feng LIU Dong-hong |
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| Affiliation: | TANG Jia-ni,ZHANG Ai-ping,MENG Rui-feng,LIU Dong-hong (School of Biosystems Engineering , Food Science,Zhejiang University,Hangzhou 310029,China) |
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| Abstract: | The definitions and characteristics of four new physical nonthermal technologies(ultra high pressure, irradiation,pulsed electric field and ultrasonic wave) were stated,and the effect and application of these new technologies on food characters and processing we re summarized. |
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| Keywords: | ultra high pressure technology irradiation technology pulsed electric field technology ultrasonic wave technology |
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