分子蒸馏技术及其在食品工业中的应用 |
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引用本文: | 王磊,袁芳,高彦祥. 分子蒸馏技术及其在食品工业中的应用[J]. 安徽农业科学, 2013, 0(14): 6477-6479 |
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作者姓名: | 王磊 袁芳 高彦祥 |
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作者单位: | 中国农业大学食品科学与营养工程学院,北京,100083 |
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基金项目: | "十二五"湖南省科技重大专项,博士后科研启动基金 |
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摘 要: | 分子蒸馏是在高真空下对轻重组分进行分离的一种连续蒸馏过程。详细描述了分子蒸馏技术的概念及其原理,并重点介绍了目前分子蒸馏技术在食品工业中的应用及发展情况。
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关 键 词: | 分子蒸馏 食品工业 应用 |
Development and Application of Molecular Distillation in Food Industry |
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Affiliation: | WANG Lei et al (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 ) |
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Abstract: | Molecular distillation is a new technique appropriate for the separation of the light and heavy components. The definition, principle and characteristic of molecular distillation were described in detail, the development and application of this technology in food industry were intro- duced. |
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Keywords: | Molecular distillation Food industry Application |
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