高强脉冲电场对食品成分的影响  

Effect of pulsed electric fields on food components

作　　者：曾新安[1] 资智洪[1] 杨连生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2008年第12期256-259,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划课题(2006BAD05A02);广东省高校重点实验室支持项目

摘　　要：强脉冲电场是近年来发展起来的一项非热食品绿色加工新技术,有望取代传统热处理技术,从而引起了业内广泛关注。本文综述了强脉冲电场处理对液态食品品质和成分的影响,与热处理相比,强脉冲电场处理具有保存食品原有风味和营养价值的特性。Pulsed electric field（PEF） is one of the novel non-thermal processing technologies, especially feasible for liquid food sterilization. The effect of PEF treatments on liquid foods＇ quality and composition were summarized in this paper. It was demonstrated that less side-effects to the quality of original food would be generated by the application of this technique contrasting to the traditional thermal process.

关 键 词：强脉冲电场 食品加工 蛋白质 维生素 

分 类 号：TS201.1[轻工技术与工程—食品科学]