浅谈鲜鸡蛋的保鲜包装加工一体化工艺  

The Procedures of Fresh Eggs Packaging and Processing Incorporation

作　　者：陈春霞[1] 刘筱霞[1] 

机构地区：[1]陕西科技大学设计与艺术学院,西安710021

出　　处：《包装与食品机械》2009年第1期63-65,共3页Packaging and Food Machinery

摘　　要：分析了包装加工一体化技术在鲜鸡蛋保鲜中的应用,对实现鲜鸡蛋包装加工一体化的设备和工艺进行了详细的论述,对实现生鲜鸡蛋的保存尤其是对夏季高温的保存有一定的实际意义。This paper focuses on packaging and processing incorporation technology and its use in the preservation of fresh eggs. Besides, it discusses detailed the equipment and procedures of the integration of packaging and processing technology achieving fresh eggs preservation. It has some practical significance to achieve the preservation of fresh foods particularly in summer.

关 键 词：包装加工一体化 脂类过氧化物 空气放电 酶钝化处理 生物酶制剂 

分 类 号：TS206.6[轻工技术与工程—食品科学]