摘要
本文对食品常温超高压处理的技术原理、超高压设备的主要构造和超高压处理对食品的影响进行了论述，并对该技术在食品工业的发展前景做了预测，同时指出了该技术进一步发展所面临的难点。
The Abstruct: author discusses it by summarizing literature,principle of technology, construcrion of equipment and effects on Food of Ultra tigh pressure (UHP) And Development prospects of the technology for Food industry are predicted hear. Difficulties of the further development in technology are pointed out.
出处
《四川农业大学学报》
CSCD
1995年第3期381-385,402,共6页
Journal of Sichuan Agricultural University
关键词
超高压处理
食品加工
食品
营养
ULTRA HIGH PRESSURE
FOOD PROCESSING
FOOD NUTRITION ANALYSIS
