摘要
从食品的保鲜期、酶活性、杀菌和结解冻等四个方面。
The effects of foodstuff processing and preservation treated by HVEF were discussed from the results of four experiments: the tomatos preservation period prolonged by HVEF, the enzyme activity inhibited by HVEF, bacteria damaged by HVEF and the freezing and thawing process changed by HVEF.
出处
《食品与机械》
CSCD
1998年第6期12-13,共2页
Food and Machinery
关键词
食品保鲜
高压静电场
Foodstuff Preservation High voltage electrostatic field(HVEF)
