高压设备及其在食品加工中的应用  

High Pressure Equipment and Its Application in Food Processing

作　　者：杨巧绒[1] 陈迎春[2] 

机构地区：[1]江苏理工大学机械工程学院,江苏镇江212013 [2]安徽农业大学农业工程系,安徽合肥230036

出　　处：《江苏理工大学学报（自然科学版）》1999年第6期13-17,共5页Journal of Jiangsu University of Science and Technology(Natural Science)

摘　　要：食品的高压处理技术有着单纯的热加工不可比拟的优势，挤压蒸煮技术已被应用于淀粉膨化食品的生产、蛋白挤压食品的生产和特殊的化学或生化反应－ 超高压技术已被应用于食品杀菌处理、食品改性处理、食品感官特性的改善、食品生产过程中某些反应的加快－ 在对食品挤压蒸煮设备和超高压设备的工作原理、构造、分类及其在食品加工中的应用进行介绍的同时，对这两种技术的区别进行了分析－The technique of high pressure food processing is incomparably superior to that of single heat processing. The technique of extrusion cooking has been applied to the production of expansion starch food and extrusion protein food and to the special chemical and bio-chemical reaction. The technique of super high pressure processing has been applied in sterilizing bacteria, denaturing food, improving food sensuous nature and speeding up some reaction in food processing. An introduction is given to the work principles, structure and classification of the food extrusion cooker and the super high pressure equipment , and their application in the food industry. The differences between those two processing techniques are also analyzed

关 键 词：高压设备 应用 食品加工 挤压蒸煮机 

分 类 号：TS203[轻工技术与工程—食品科学]