摘要
高压脉冲电场技术是国际上最为先进的食品非热加工技术之一,具有效率高、处理温度低、对食品的色泽,风味和营养成分保存效果好、能耗低等一系列优点。文章介绍高压脉冲电场技术的杀菌机理,影响其杀菌效果的主要因素,对液体食品品质的影响以及对高压脉冲电场技术应用前景的展望。
High voltage pulse electric field is one of the most advanced nonthermal food technologies, with a se- ries of attractive advantages： high efficiency, low treatment temperature, good preservation effect for the color, flavor and nutrients of original food and low energy consumption. Sterilization mechanism of high voltage pulsed electric field, the main factors affecting its bactericidal effect and the influence on the liquid food quality have been introduced in this paper, and its application prospect on food quality has been also summarized.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期219-224,共6页
Food Research and Development
关键词
高压脉冲电场
液体食品
食品品质
high voltage pulse electric field
liquid food
food quality
