微波对乳品品质影响及其在乳业中的应用研究进展  

Progress in Understanding Microwave Effect on Milk Quality and Its Application in the Dairy Industry

作　　者：徐煜[1] 刘振民[1] 游春苹[1] XU Yu LIU Zhenmin YOU Chunping(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, Chin)

机构地区：[1]光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海200436

出　　处：《乳业科学与技术》2016年第6期33-37,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十二五”国家科技支撑计划项目(2012BAD12B08);上海市科委项目(16DZ2280600)

摘　　要：微波是一种快速的加热技术。从三方面综述了微波在乳品工业中的应用研究进展,包括微波对乳品品质的影响,微波在乳品检测中的应用和微波在乳业废物降解中的应用。研究表明,微波加热具有一定的优势,在乳品工业中将有广阔的应用前景。Microwave is a technology that enables fast heating. In this review, the recent progress in the application of microwave in the dairy industry with respect to its effect on milk quality and its use in the detection of dairy products and the degradation of dairy wastes. It is showed that microwave has broad prospects for application in the dairy industry.

关 键 词：微波 营养 检测 应用 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]