摘要
介绍了高压加工技术在食品方面应用的研究进展，其内容有：高压原理、装备和对微生物、蛋白质、酶的影响、高压乳及其制品的研究。作为国际热门食品加工方法的高压处理技术必将成为２１世纪崭新的食品加工技术，在开发新产品方面有着广泛的应用前景。
A review on the researches of high pressure processing of food is presented. It introduces high pressure principle, high pressure equipment, high pressure effects on the microorganisms, proteins and enzyme in food, and the researches of high pressure milk as well as dairy products.High pressure treatment method will certainly become a new food processing technology in the 21st century and have potential application prospect.
出处
《中国乳品工业》
CAS
北大核心
1998年第6期23-27,共5页
China Dairy Industry
关键词
高压加工
乳制品
食品加工
保鲜技术
high pressure processing high pressure dairy products
