| 微波技术在调味品中的应用 |
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| 引用本文： | 周雪松.微波技术在调味品中的应用[J].中国食品添加剂,2004(4):83-85,74. |
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| 作者姓名： | 周雪松 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 微波技术应用于调味品行业能大大提高调味品的品质。本文介绍了微波技术的原理和特点，着重阐述微波技术在调味品中的四个应用，促热反应制备调味料、干燥、杀菌、萃取。
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| 关 键 词： | 微波技术 调味品 微波杀菌 微波干燥 微波萃取 促热反应 |
Application of Microwave Technology to Condiment |
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| Zhou Xuesong.Application of Microwave Technology to Condiment[J].China Food Additives,2004(4):83-85,74. |
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| Authors: | Zhou Xuesong |
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| Abstract: | Application of microwave technology in the condiment industry can greatly improve the quality of condiment. Mechanism and characteristics of microwave technology are introduced, and its applications in condiment, enhancing heat reaction for preparation of condiments, drying, sterilizing and extraction, are emphasized in this paper. |
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| Keywords: | Condiment Heat reaction Microwave sterilizing Microwave drying Microwave extraction |
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