摘要
将物理技术应用于食品果蔬的杀菌保鲜，为食品贮藏与保鲜工作开辟了一条新的途径，大量实验表明应用辐射场、静电场、高压脉冲电场、微波等物理技术处理食品果蔬可在不破坏食品的营养结构与原有风味的基础上起到杀虫、灭菌、防腐保鲜的作用.文章综述了近年来物理技术在食品杀菌与保鲜方面取得的研究与应用成果，并对其未来的发展方向作了初步展望.
Physics provides a new way for food storage and preservation. Experiments show that application of radiation, electrostatic fields, high voltage pulsed electric fields and microwaves to food, fruits and vegetables plays the part of insecticide, pasteurization and antisepsis without damaging nutritional structure and original flavor. Recent advances in the application of physics technology in food pasteurization and preservation are summarized, and prospects for future developments presented.
出处
《物理》
CAS
北大核心
2003年第3期171-175,共5页
Physics
关键词
食品贮藏
物理技术
果蔬保鲜
杀菌
physics technology, food, fruit and vegetable preservation, pasteurization
