食品科学 ›› 2005, Vol. 26 ›› Issue (7): 239-243.
• 专题论述 • 上一篇 下一篇
陈从贵, 王武, 刘进杰
出版日期:
发布日期:
CHEN Cong-Gui, WANG Wu, LIU Jin-Jie
Online:
Published:
摘要: 高静压协同温度处理的方法已成为高压食品加工研究的重要方向。本研究着重讨论高静压协同温度处理对微生物生命活动的影响、致死微生物的机理及其动力学等,由此建议该技术研究应在充分利用其它有利因素的前提下,力求降低工作压力;高静压协同中温与高静压协同低温加工的对象也应有所不同。
关键词: 高静压, 中温, 低温, 协同加工, 微生物
Abstract: The technology of combined high-pressure and temperature has become a research focus in food processing fields.The effects of the combined procedure on food microorganisms, its sterilization mechanism and kinetics analysis were reviewedin this paper. According to the results discussed, the author suggested that the other existing methods should be combined withthe food high-pressure technology to lower the processing pressure. And the modes of combining high pressure with moderateor low temperature were dependent on the raw materials to be processed.
Key words: high pressure, moderate temperature, low temperature, combination, food microorganisms
陈从贵, 王武, 刘进杰. 高静压与温度协同加工对食品微生物的影响[J]. 食品科学, 2005, 26(7): 239-243.
CHEN Cong-Gui, WANG Wu, LIU Jin-Jie. Review on Effects of Combined High-Pressure and Temperature on Food Microorganisms[J]. FOOD SCIENCE, 2005, 26(7): 239-243.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2005/V26/I7/239