| 国外鲜切产品生产工艺概况 |
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| 引用本文： | 黄雪松. 国外鲜切产品生产工艺概况[J]. 现代食品科技, 2006, 22(1): 147-152 |
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| 作者姓名： | 黄雪松 |
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| 作者单位： | 暨南大学理工学院食品科学与工程系,广东,广州,510632 |
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| 摘 要： | 本文阐述了鲜切产品的概念及其发展近况,叙述了国外鲜切产品对生产线、温度、通风、清洗、杀菌、卫生、配送等方面的工艺要求,详细介绍了国外生产鲜切产品中的原料、采收、原料品质评价、修整、切分、杀菌和洗涤、脱水、包装等单元操作的操作参数,这些情况对我国鲜切产品企业有参考价值.
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| 关 键 词： | 鲜切产品 生产工艺 单元操作 |
| 文章编号： | 1007-2764(2006)01-0147-059 |
| 修稿时间： | 2005-07-28 |
Overview of Fresh-cut Product Industry in Oversea |
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| Huang Xue-song. Overview of Fresh-cut Product Industry in Oversea[J]. Modern Food Science & Technology, 2006, 22(1): 147-152 |
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| Authors: | Huang Xue-song |
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| Abstract: | The paper has identified the concept of fresh-cut products and overviewed their development in oversea. It is discussed in detail that the technology of fresh-cut products was used in oversea, including the flow-run, temperature, airflow, washing, cleaning, sanitation, and waste treatment and so on. And it is introduced that the factors may affect the quality of fresh-cut products by the important unit operation like raw materials, harvest, trimming, slicing and shredding, washing, draining, packing and the like. These information will be helpful for the fresh-cut enterprise in mainland. |
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| Keywords: | Fresh-cut products Technology Unit operation |
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