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高靜壓對果蔬制品質(zhì)構(gòu)影響的研究進(jìn)展
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“十二五”國家科技支撐計劃資助項目(2011BAD39B01);北京市科技新星計劃資助項目(Z121105002512068);北京市科技計劃重點(diǎn)項目(D101105046610000)


Research Progress in Effect of High Hydrostatic Pressure on Texture of Fruit and Vegetable Products
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    摘要:

    針對高靜壓技術(shù)對果蔬制品質(zhì)構(gòu)的雙重影響,,綜述了果蔬制品質(zhì)構(gòu)與細(xì)胞結(jié)構(gòu)的關(guān)系,,并從細(xì)胞結(jié)構(gòu)的3個層面(細(xì)胞壁、細(xì)胞膜和細(xì)胞間隙)闡明了高靜壓對果蔬制品質(zhì)構(gòu)的影響機(jī)制,。通過總結(jié)國內(nèi)外大量文獻(xiàn),,論述了高靜壓對固體、液體果蔬制品質(zhì)構(gòu)變化的影響,,最后提出了高靜壓對果蔬制品質(zhì)構(gòu)的研究重點(diǎn)和方向,為改善果蔬制品的質(zhì)構(gòu)提供思路,。

    Abstract:

    For high hydrostatic pressure (HHP) had a dual role in preserving texture properties, the relationship between the texture of fruit and vegetable products and cell structure were reviewed. On that basis, the mechanism about how high pressure affects the fruit and vegetable texture was clarified from three levels of cell structure. Furthermore, based on the comprehensive analysis of a large body of literature, the research progress of high pressure on the texture of fruit and vegetable products was summarized. At last, the research direction in the field was pointed out so as to provide the ideas on how to improve the texture of fruit and vegetable products.

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姚佳,胡小松,廖小軍,張燕.高靜壓對果蔬制品質(zhì)構(gòu)影響的研究進(jìn)展[J].農(nóng)業(yè)機(jī)械學(xué)報,2013,44(9):118-124,117. Yao Jia, Hu Xiaosong, Liao Xiaojun, Zhang Yan. Research Progress in Effect of High Hydrostatic Pressure on Texture of Fruit and Vegetable Products[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(9):118-124,117.

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  • 在線發(fā)布日期: 2013-09-11
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