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超高静压对食品热力学特性的影响 被引量:1

Effect of high hydrostatic pressure on thermodynamic properties of foods
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摘要 超高静压技术是21世纪食品工业大力提倡和发展的高新技术之一。在食品的超高静压处理中,由于压缩做功使其温度发生改变,导致压致升温现象的产生,而要了解食品在超高静压下的温度变化,须知道与压力有关的这些食品的热力学特性。本文综述了在超高静压处理中食品热力学特性的测定方法及高静压对这些热力学特性的影响。
出处 《食品工业科技》 CAS CSCD 北大核心 2007年第9期209-212,共4页 Science and Technology of Food Industry
基金 国家自然科学基金重点项目(20436020) 广东省自然科学基金项目(05006597)
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