物理技术在食品贮藏与果蔬保鲜中的应用  

APPLICATION OF PHYSICS TECHNOLOGY IN THE PRESERVATION OF FOOD AND FRESH FRUITS AND VEGETABLES

作　　者：白亚乡[1] 胡玉才[1] 徐建萍[1] 

机构地区：[1]大连水产学院基础部,大连116023

出　　处：《物理》2003年第3期171-175,共5页Physics

摘　　要：将物理技术应用于食品果蔬的杀菌保鲜，为食品贮藏与保鲜工作开辟了一条新的途径，大量实验表明应用辐射场、静电场、高压脉冲电场、微波等物理技术处理食品果蔬可在不破坏食品的营养结构与原有风味的基础上起到杀虫、灭菌、防腐保鲜的作用.文章综述了近年来物理技术在食品杀菌与保鲜方面取得的研究与应用成果，并对其未来的发展方向作了初步展望.Physics provides a new way for food storage and preservation. Experiments show that application of radiation, electrostatic fields, high voltage pulsed electric fields and microwaves to food, fruits and vegetables plays the part of insecticide, pasteurization and antisepsis without damaging nutritional structure and original flavor. Recent advances in the application of physics technology in food pasteurization and preservation are summarized, and prospects for future developments presented.

关 键 词：食品贮藏 物理技术 果蔬保鲜 杀菌 

分 类 号：TS205[轻工技术与工程—食品科学]