食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
23期
498-503
,共6页
超高压%灭菌动力学%营养成分%色泽%香气%质构
超高壓%滅菌動力學%營養成分%色澤%香氣%質構
초고압%멸균동역학%영양성분%색택%향기%질구
ultra-high pressure%kinetics of sterilization%nutrients%color%aroma%texture
超高压灭菌技术是一种新型的非热力加工技术.本文综述了国内外有关超高压灭菌原理及动力学研究的最新进展,对超高压灭菌过程中食品的营养成分、色泽、香气、质构等品质指标变化进行分析,并总结了现阶段超高压灭菌技术所存在的问题及以后的研究趋势.
超高壓滅菌技術是一種新型的非熱力加工技術.本文綜述瞭國內外有關超高壓滅菌原理及動力學研究的最新進展,對超高壓滅菌過程中食品的營養成分、色澤、香氣、質構等品質指標變化進行分析,併總結瞭現階段超高壓滅菌技術所存在的問題及以後的研究趨勢.
초고압멸균기술시일충신형적비열력가공기술.본문종술료국내외유관초고압멸균원리급동역학연구적최신진전,대초고압멸균과정중식품적영양성분、색택、향기、질구등품질지표변화진행분석,병총결료현계단초고압멸균기술소존재적문제급이후적연구추세.
Ultra-high pressure sterilization, a new non-heating technique, was developed for the sterilization of food stuff. This review focused on recent literatures on the developments of principle and kinetic study of ultra-high pressure sterilization,including the quality change of nutrition, color, aroma and structure of the food during processing. In addition, the existing problems and the trend for development of UHP in foodstuff were also summarized.
