| 微波技术对食品的安全性研究 |
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| 引用本文： | 周逸婧,刘晓庚.微波技术对食品的安全性研究[J].农产品加工．学刊,2007(10):41-44. |
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| 作者姓名： | 周逸婧 刘晓庚 |
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| 作者单位： | 南京财经大学,食品科学与工程学院应用化学系,江苏,南京,210003 |
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| 摘 要： | 微波技术作为一种新兴技术,已广泛地应用于食品加工等领域。就微波技术是否会对食品安全产生影响的问题,从微波的作用原理及其在食品工业中的应用,论述微波对食品各成分的影响,由此得出结论:微波在食品加工中的应用总体上是安全的,但对于脂肪酸等一些敏感性成分可能存在一定的安全问题。
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| 关 键 词： | 微波技术 食品 安全性 |
| 文章编号： | 1671-9646（2007）10-0041-04 |
| 修稿时间： | 2007-03-26 |
Study on the Security of Food Processed by Microwave Technology |
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| Zhou Yijing,Liu Xiaogeng.Study on the Security of Food Processed by Microwave Technology[J].Nongchanpin Jlagong.Xuekan,2007(10):41-44. |
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| Authors: | Zhou Yijing Liu Xiaogeng |
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| Institution: | Department of Applied Chemistry, School of Food Science and Technology, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210003, China |
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| Abstract: | As a newly developed technique,microwave is widely applied in the areas of food processing. This paper discusses whether microwave has bad influence on food. By analyzing the principle of microwave,and its application in the food industry,and its influence on the food ingredients respectively,the author arrives at the conclusion:microwave is safe in the food processing on the whole. There exist some insecurity problems in a few such sensitive materials as fatty acid. |
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| Keywords: | microwave technology food security |
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