含颗粒液态食品通电加热加工特性及影响因子  

Processing Technique of Ohmic Heating of Liquor Foods Containing Particulates and Its Influencing Factors

作　　者：周亚军[1] 殷涌光[1] 于庆宇[1] 刘微[1] 

机构地区：[1]吉林大学生物与农业工程学院

出　　处：《食品与发酵工业》2003年第7期75-78,共4页Food and Fermentation Industries

基　　金：吉林大学青年教师基金项目资助

摘　　要：通电加热技术不同于传统杀菌加工技术 ,它在加工连续流体食品特别是含颗粒食品方面 ,显示出了巨大的优越性及发展潜力。文中介绍了含颗粒液态食品通电加热加工特性及影响通电加热食品品质的若干因素。Ohmic heating technology differs from the traditional sterilization technology. It takes on great superiority and potential in processing continuous fluid food, especially in liquor food containing particulates. This paper is concerned with the processing characteristic of ohmic heating of the factors influencing the effect of this technique in treating foods containing particulates.

关 键 词：含颗粒液态食品 通电加热 加工特性 食品品质 杀菌技术 

分 类 号：TS205[轻工技术与工程—食品科学]