[1]周丽媛,唐晓珍.物理改性技术在食品加工副产物综合利用中的应用[J].中国调味品,2019,(10):178-181.
　Application of Physical Modification Technology in Comprehensive Utilization of Food Processing By-products[J].CHINA CONDIMENT,2019,(10):178-181.
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物理改性技术在食品加工副产物综合利用中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
178-181
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
Application of Physical Modification Technology in Comprehensive Utilization of Food Processing By-products
作者:
周丽媛; 唐晓珍
文献标志码:
A
摘要:
本文综述了食品加工中应用较广泛的超微粉碎、挤压膨化、超高压、超声波四种物理改性技术在食品加工副产物中的应用现状，对各种新技术的应用特点进行了总结分析，为提高食品加工副产物的利用率提供参考。
Abstract:
This paper reviews the application status of four physical modification techniques of ultrafine pulverization, extrusion, ultra-high pressure and ultrasonic in food processing in food processing by-products, and summarizes the application characteristics of various new technologies. To provide a reference for improving the utilization rate of food processing by-products.
更新日期/Last Update: 2020-07-27