| 超高压方法处理干红葡萄酒的研究 |
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| 引用本文： | 李光霁,潘家祯.超高压方法处理干红葡萄酒的研究[J].化工机械,2010,37(2):138-140,210. |
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| 作者姓名： | 李光霁 潘家祯 |
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| 作者单位： | 华东理工大学 |
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| 摘 要： | 阐述了超高压加工食品的优点,分别用超高压静态方式和超高压动态方式处理葡萄酒,得出了超高压动态处理方式比静态处理方式达到相同效果所需能耗小的结论。提出了把静压和动压结合起来处理葡萄酒的方法并验证了可行性。
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| 关 键 词： | 超高压 动压处理 静压处理 干红葡萄酒 |
A Study on the Treatment of Dry Red Wines Using Super Pressure Method |
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| LI Guangji,PAN Jiazhen.A Study on the Treatment of Dry Red Wines Using Super Pressure Method[J].Chemical Engineering & Machinery,2010,37(2):138-140,210. |
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| Authors: | LI Guangji PAN Jiazhen |
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| Affiliation: | (East China University of Science and Technology,Shanghai,200237,China) |
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| Abstract: | The advantages of processing foods using super pressure method were described,the super pressure static method and the super pressure dynamic method were separately used to treat dry red wines,it was found that the energy consumption of the super pressure dynamic method was less than that of the super pressure static method for the same output.A method of combining the static method with the dynamic method was proposed for the treatment of dry red wines,and the feasibility was verified. |
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| Keywords: | Super Pressure Dynamic Pressure Treatment Static Pressure Treatment Dry Red Wine |
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