| 超高压技术在蔬菜加工中的应用 |
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| 引用本文： | 赵俊芳,高愿军,吴广辉. 超高压技术在蔬菜加工中的应用[J]. 保鲜与加工, 2008, 8(1): 9-11 |
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| 作者姓名： | 赵俊芳 高愿军 吴广辉 |
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| 作者单位： | 漯河市食品工业学校,河南,460000;郑州轻工业大学食品与生物工程学院,河南,450002 |
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| 基金项目： | 山西省留学回国人员科研启动基金 |
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| 摘 要： | 介绍了超高压技术加工蔬菜的基本原理和特点，分析了蔬菜加工过程中超高压技术对产品感官特性、酶及微生物的影响，并对超高压技术在蔬菜加工中的应用前景作了展望。
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| 关 键 词： | 蔬菜加工 超高压 应用 |
| 文章编号： | 1009-6221（2008）01-0009-03 |
| 收稿时间： | 2007-10-19 |
| 修稿时间： | 2007-10-19 |
Application of Ultra-high Pressure Technology on Vegetable Processing |
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| ZHAO Jun-fang,GAO Yuan-jun,WU Guang-hui. Application of Ultra-high Pressure Technology on Vegetable Processing[J]. Storage & Process, 2008, 8(1): 9-11 |
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| Authors: | ZHAO Jun-fang GAO Yuan-jun WU Guang-hui |
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| Affiliation: | ZHAO Jun-fang, GAO Yuan-jun, WU Guang-hui (1.Luohe ,School of Food Industry, Henan 460000, China; 2.College of Food and Biology Engineering, Zhengzhou University of Light Industry, Henan 450002, China) |
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| Abstract: | This paper introduces the basic principles and processing characteristics of ultra-high pressure(UHP) technology.The sensory characteristics,enzyme effect and the impact of microorganisms in the UHP treated vegetable products were analyzed.And the UHP application prospect on vegetable processing was summaried in this paper. |
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| Keywords: | vegetable processing ultra-high pressure technology application |
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