摘要
在介绍水力空化的定义、特点和产生机理的基础上,详细分析了水力空化在液态食品储藏、加工和改性等方面的研究与应用进展,提出了水力空化技术在液态食品研究与应用中存在的问题及发展趋势,为水力空化技术在液态食品加工方法与应用范围的拓展提出可供借鉴的研究思路。
Based on the introduction of the concept, characteristics and mechanism of hydrodynamic cavitation, the application and research progress of the hydrodynamic cavitation in liquid food storage, processing and modification were detailed analysis, and the existing problems and development trends of hydrodynamic cavitation technology in the research and application of liquid food were put forward to give some advices on the development of hydrodynamic cavitation technology in processing method and scope of application of liquid food.
出处
《食品工业》
CAS
北大核心
2016年第3期262-266,共5页
The Food Industry
基金
广西大学生创新创业训练计划资助项目
关键词
水力空化
液态食品
空化机理
hydrodynamic cavitation
liquid food
cavitation mechanism
