| 食用菌等生鲜食品液态N2和CO2深冷冻结技术 |
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| 引用本文： | 吴向金,张丽霞,张书玉,邹宇,顾振新,汪志君. 食用菌等生鲜食品液态N2和CO2深冷冻结技术[J]. 食品工业科技, 2011, 0(1): 321-324,329 |
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| 作者姓名： | 吴向金 张丽霞 张书玉 邹宇 顾振新 汪志君 |
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| 作者单位： | 1. 南京农业大学食品科技学院,江苏,南京,210014
2. 扬州大学食品科学与工程学院,江苏,扬州,225001 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2008BADA1B05)资助 |
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| 摘 要： | 介绍了食用菌等生鲜食品速冻技术的最新研究进展与应用情况,就速冻食用菌等生鲜食品加工技术的方法、设备、冻结与冻藏工艺进行综述,并对食用菌等生鲜食品的开发利用前景进行了展望。
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| 关 键 词： | 食用菌 液态N2 液态CO2 深冷冻结 |
Liquid nitrogen and carbon dioxide cryogenic freezing technology of edible fungi and other fresh foods |
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| WU Xiang-jin,ZHANG Li-xia,ZHANG Shu-yu,ZOU Yu,GU Zhen-Xi,WANG Zhi-jun. Liquid nitrogen and carbon dioxide cryogenic freezing technology of edible fungi and other fresh foods[J]. Science and Technology of Food Industry, 2011, 0(1): 321-324,329 |
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| Authors: | WU Xiang-jin ZHANG Li-xia ZHANG Shu-yu ZOU Yu GU Zhen-Xi WANG Zhi-jun |
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| Affiliation: | WU Xiang-jin1,ZHANG Li-xia1,ZHANG Shu-yu1,ZOU Yu1,GU Zhen-xin1,WANG Zhi-jun2(1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210014,China,2. College of Food Science and Engineering,Yangzhou University,Yangzhou 225001,China) |
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| Abstract: | The latest research progress and application of quick freezing technology of edible fungi and other fresh foods were introduced. Some investigations on quick freezing of edible fungi and other fresh foods,including method,equipment,freezing and storage processes,were reviewed. Moreover,development prospect of edible fungi and other fresh foods was forecasted. |
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| Keywords: | edible fungi liquid nitrogen liquid carbon dioxide cryogenic freezing |
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