[1]周万龙,任赛玉,高大维.脉冲强光杀菌对食品成分的影响及保鲜研究[J].深圳大学学报理工版,1997,14(4):81-84.
 Zhou Wanlong,Ren Saiyu and Gao Dawei.Study on the Influence of Pulsed Light on Food Ingredients and Food Preserving [J].Journal of Shenzhen University Science and Engineering,1997,14(4):81-84.
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脉冲强光杀菌对食品成分的影响及保鲜研究()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第14卷
期数:
1997年4期
页码:
81-84
栏目:
电子与信息科学
出版日期:
1997-12-30

文章信息/Info

Title:
Study on the Influence of Pulsed Light on Food Ingredients and Food Preserving
作者:
周万龙1 任赛玉2 高大维2
1.华南理工大学食品生物工程学院,广州 510641; 2.深圳大学应用化学系;深圳 518060
Author(s):
Zhou Wanlong1Ren Saiyu2 and Gao Dawei2
1. Food Biological Engineering College South China University of Technology, Guangzhou 510641, P. R. China; 2. Shenzhen University 518060, P. R. China
分类号:
TS 295.7
摘要:
采用自制的脉冲强光杀菌装置,研究了脉冲强光杀菌对食品主要成分的影响及保鲜应用,结果表明,脉冲强光杀菌不但对微生物及酶有较强的致死和钝化作用,且对花生油、酪氨酸、葡萄糖淀粉及VC等食品成分未造成显著破坏;脉冲强光杀菌能使采用透明塑料包装的面包保存期由8d延长到16d.
Abstract:
Sterilizing with pulsed light was studied. The results showed that sterilizing with pulsed light had no harmful effect on starch, glucose, peanut oil, amino acid, Vitamin C, etc. Pulsed light could extend the shelf life of bread sealed by transparent film by 2 times.
更新日期/Last Update: 2016-03-15