高压脉冲电场技术在果蔬汁中杀菌的研究进展  

Research Progress of HPEF Technical in Fruit and Vegetable Juice

作　　者：吴碧秀[1] 吴剑峰[1] 李灼坤[1] 

机构地区：[1]福建农林大学,福建福州350000

出　　处：《现代食品》2016年第13期15-16,共2页Modern Food

摘　　要：高压脉冲电场(HPEF)技术在果蔬汁加工中应用优势显著。在加工中不仅有很好的杀菌效果,还能最大程度地保留果蔬汁的营养成分和风味。本文归纳总结了HPEF技术原理及其在果蔬汁加工中杀菌的应用,并展望存在的问题与应用趋势。HPEF technology in fruit and vegetable juice processing is obvious. In the processing has a good bactericidal effect, but also to maximize the retention of nutrients and flavor. This article summarized HPEF technology principle and its application in fruit and vegetable juice processing in sterilization, existing problems and application trends.

关 键 词：高压脉冲电场技术 果蔬汁 杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]