四川农业大学学报 ›› 1995, Vol. 13 ›› Issue (03): 381-385,402.doi: 10.16036/j.issn.1000-2650.1995.03.026

• 研究论文 • 上一篇    下一篇

食品常温超高压处理的研究现状与发展前景

马力   

  1. 四川农业大学食品工程学院, 雅安市 625014
  • 收稿日期:1994-12-05 出版日期:1995-09-30 发布日期:2017-04-22

THE STATUS QUO OF RESEARCH AND THE PROSPECTS OF DEVELOPMENT IN FOOD PROCESSING BY ULTRA HIGH PRESSURE

Ma Li   

  1. College of Food Engineering, Sichuan Agricultural University, Yaan, Sichuan, China 625014
  • Received:1994-12-05 Online:1995-09-30 Published:2017-04-22

摘要: 本文对食品常温超高压处理的技术原理、超高压设备的主要构造和超高压处理对食品的影响进行了论述,并对该技术在食品工业的发展前景做了预测,同时指出了该技术进一步发展所面临的难点。

关键词: 超高压处理, 食品加工, 食品营养分析

Abstract: The Abstruct: author discusses it by summarizing literature,principle of technology, construcrion of equipment and effects on Food of Ultra tigh pressure (UHP). And Development prospects of the technology for Food industry are predicted hear. Difficulties of the further development in technology are pointed out.

Key words: ULTRA HIGH PRESSURE, FOOD PROCESSING, FOOD NUTRITION ANALYSIS

中图分类号: 

  • TS205.9