| 高强脉冲电场对食品成分的影响 |
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| 引用本文： | 曾新安,资智洪,杨连生.高强脉冲电场对食品成分的影响[J].食品工业科技,2008(12). |
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| 作者姓名： | 曾新安 资智洪 杨连生 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 国家科技支撑计划
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广东省高校重点实验室资助项目
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| 摘 要： | 强脉冲电场是近年来发展起来的一项非热食品绿色加工新技术,有望取代传统热处理技术,从而引起了业内广泛关注.本文综述了强脉冲电场处理对液态食品品质和成分的影响,与热处理相比,强脉冲电场处理具有保存食品原有风味和营养价值的特性.
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| 关 键 词： | 强脉冲电场 食品加工 蛋白质 维生素 |
Effect of pulsed electric fields on food components |
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| ZENG Xi-nan,ZI Zhi-hong,YANG Lian-sheng.Effect of pulsed electric fields on food components[J].Science and Technology of Food Industry,2008(12). |
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| Authors: | ZENG Xi-nan ZI Zhi-hong YANG Lian-sheng |
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| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | Pulsed electric field(PEF)is one of the novel non-thermal processing technologies,especially feasible for liquid food sterilization.The effect of PEF treatments on liquid foods' quality and composition were summarized in this paper.It was demonstrated that less side-effects to the quality of original food would be generated by the application of this technique contrasting to the traditional thermal process. |
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| Keywords: | pulsed electric field food processing protein vitamin |
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