栅栏技术及其在我国食品加工中的应用进展  

Hurdle Technology and Its Recent Applications in Chinese Food Industry

作　　者：付晓[1] 王卫[2] 张佳敏[2] 张崟[2] 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2011年第5期179-182,共4页Food Research and Development

基　　金：肉类加工四川省重点实验室开放基金资助项目(09R10)

摘　　要：利用食品栅栏效应原理,设计或调节栅栏因子,优化加工工艺,可改善产品质量,延长保存期,保证产品的卫生安全性和提高加工效益。在总结栅栏技术基本概念的基础上,重点对栅栏技术在我国食品加工中的应用进行了综述。According to the principle of Hurdle Technology, the quality and shelf-life of food products can be improved by the optimizing of hurdle factors, food safety and processing efficiency are also can be improved. The purpose of this paper is to review the application of Hurdle Technology in Chinese food processing based on an instruction of the concept of Hurdle Technology.

关 键 词：栅栏技术 栅栏效应 防腐 保质 

分 类 号：TS205[轻工技术与工程—食品科学]