摘要
随着食品科学技术的迅速发展,新型产品种类层出不穷,传统的灭菌技术已无法满足食品工业的需求。近年来,国际食品界开发了一系列高效、节能、安全的灭菌新技术,从而将食品原有的风味、质地、口感、颜色以及营养最大限度地保存下来。
A series of technologies, characterized by high efficiency, power efficiency and safety, has been developed to fulfill the requirement in food sterilization to retain organoleptic properties. The principles and applications of different kinds of methods, such as microwave and irradiation, are discussed in the article.
出处
《中国食品工业》
2000年第12期40-42,共3页
China Food Industry
