| 微波技术及微波食品的研究状况与发展趋势 |
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| 引用本文： | 臧靖巍. 微波技术及微波食品的研究状况与发展趋势[J]. 四川食品与发酵, 2002, 38(4): 17-20 |
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| 作者姓名： | 臧靖巍 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,北碚,400716 |
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| 摘 要： | 本文介绍了微波加热的主要机理及特点,以及近年来国内外微波食品的动态。得出微波技术对食品的影响仍有待研究;微波食品的开发与利用有着良好前景。
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| 关 键 词： | 微波 微波食品 |
| 文章编号： | 1671-6892(2002)04-0017-04 |
| 修稿时间： | 2002-10-15 |
Research and Development of Microwave Technology and Microwavable Food |
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| Zang Jingwei. Research and Development of Microwave Technology and Microwavable Food[J]. Sichuan Food and Fermentation, 2002, 38(4): 17-20 |
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| Authors: | Zang Jingwei |
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| Abstract: | In this paper we introduced the main mechanisms and characteristics of microwave heating and reveiwed the microwave food development in recent years. In conclusion, the effects of microwave technology on foods would be studied still;the exploition and utilization of microwave food have a good prospects. |
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| Keywords: | microwave Microwavable food |
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