| 超高压对鲜牛奶杀菌效果研究 |
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| 引用本文： | 田晓琴,宋社果.超高压对鲜牛奶杀菌效果研究[J].安徽农业科学,2006,34(17):4397-4398. |
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| 作者姓名： | 田晓琴 宋社果 |
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| 作者单位： | 西北农林科技大学,陕西,杨凌,712100 |
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| 摘 要： | 以新鲜牛奶为主要原料,通过双因素正交试验研究了超高压对新鲜牛奶的杀菌作用。结果表明:压力越高,杀菌效果越好;在同一压力下延长受压时间并不一定能提高灭菌效果。
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| 关 键 词： | 鲜牛奶 超高压处理 压力 时间 |
| 文章编号： | 0517-6611（2006）17-4397-02 |
| 收稿时间： | 06 5 2006 12:00AM |
| 修稿时间： | 2006-06-05 |
Study on Effect of Ultra-high Pressure Processing on the Sterilization of Fresh Milk |
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| TIAN Xiao-qin et al.Study on Effect of Ultra-high Pressure Processing on the Sterilization of Fresh Milk[J].Journal of Anhui Agricultural Sciences,2006,34(17):4397-4398. |
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| Authors: | TIAN Xiao-qin |
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| Institution: | Food Science and Engineering College, Northwest Sci-tech University of Agriculture and Forestry,Yangling,Shanxi 712100 |
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| Abstract: | The orthogonal design including processing pressure and time was used to research the effect of the ultra-high pressure processing on the sterilization of fresh milk.The result showed that the higher the processing pressure was,the better the effect of sterilization was and the effect of sterilization was not strengthened with the processing pressure-raising. |
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| Keywords: | Fresh milk Ultra-high Pressure Processing Processing pressure Processing time |
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