摘要
高压脉冲电场杀菌能保持食品的原有风味 ,具有处理时间短、能耗低的特点。该技术有望取代或补充热杀菌技术 ,是杀菌技术的前沿课题。该文综述高压脉冲电场对细胞膜、食品中成分的影响 。
High Voltage pulsed electric field pasteurization posscesses offer the advantages of short treatment time, low energy consumption, retention of flavors and nutrients. It is a potential technology to replace or complement the traditional thermal processing methods. The mechanism of effects of high voltage pulsed electric field on cell membrane and food nutrition, the application and prospect in food industry were summarizied.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2001年第5期139-141,共3页
Transactions of the Chinese Society of Agricultural Engineering
