高压杀菌

超高压杀菌对鲜榨猕猴桃汁中Vc含量变化的影响

Effect of the vitamin C content in fresh kiwi juice by ultra-high pressure sterilization

介绍了超高压杀菌对食品品质，如脂类、风味物质、Vc、蛋白质、过氧化物酶和淀粉的影响。

Furthermore , it studied the affects of high pressure on fat , flavor , Vc , protein , peroxidase and starch .

果蔬罐头高压杀菌研究

Study on Canned Fruit and Vegetable Made by High Pressure Sterilization

SS-8/18型高温高压杀菌装置的设计及其应用

Design and application of model ss-8 / 18 high-temperature , high-pressure sterilizer

瞬时高压杀菌效果及其动力学模型

Sterilization Effect of Instantaneous High Pressure and Its Dynamics Model

虽如此，这类高压杀菌锅的操作仍有危险。

However , these retorts were still dangerous to operate .

超高压杀菌条件的响应曲面法优化研究

Optimization of Inactivation Conditions of High Hydrostatic Pressure Using Response Surface Methodology

草莓汁的超高压杀菌研究

Study on UHP Treatment of Microflora Sterilization of Strawberry Juice

培养基通常要进行高压杀菌。

An autoclave is usually necessary for preparation of the culture media .

食品超高压杀菌技术

Technology of Ultra - high Pressure Sterilization of Foods

高压杀菌技术是近年来出现的新型杀菌技术。

High-pressure technology is a new type of sterilization method in recent years .

静电高压杀菌效果研究

Research on Sterilization by High Voltage Electrostatic Field

响应曲面法优化鱼肉肠的超高压杀菌工艺研究

Optimization of Fish Sausage Sterilization Conditions with High Hydrostatic Pressure by Response Surface Methodology

初步确定蜡样芽孢杆菌为胡萝卜汁超高压杀菌的目标菌。

The Bacillus cereus was identified initially as target bacteria of carrot juice processed by high pressure .

高压杀菌技术是世界食品加工业中的一项高新技术。

The extra high pressure treatment is a new advanced technology in the world 's food processing industry .

SS&8/18型高温高压杀菌装置是中国水科院渔机所研制成功并已批量推广应用的设备。

Model SS-8 / 18 high-temperature , high-pressure sterilizer , developed by Fishery Machinery & Instrument Institute , has been under its way of extensive application .

采用微波灭酶、超高压杀菌生产香蕉汁的工艺研究和探讨了香蕉挤压膨化的制备工艺。

Studied banana juice processing craft of extinguishing the enzyme by microwave , ultra-high pressure sterilization and discussed the spurting craft of banana pomace to be produced Puffs food .

简要介绍了超高压杀菌技术近年来在果汁生产中的应用，以便对以后的学习研究提供参考。

In the paper , the application of ultra-high-pressure sterilization to juice processing in recent years is briefly described to offer references for the future studies and researches concerned .

超高压杀菌技术是一种新型的非热杀菌技术，由于其杀菌效果好，对食品质构影响小等优点，受到了广泛的关注。

High Hydrostatic Pressure is a new type of non-thermal sterilization technology . It has been widely concerned because its good sterilization and tiny bad effect to the food texture .

另一个方向就是新兴的冷杀菌技术，新兴的冷杀菌技术有高电压脉冲电场杀菌、超声波杀菌、高压杀菌、远红外线杀菌和脉冲强光杀菌等。

Another domain is rising cold sterilization technology , it contains high intensity PEF 、 ultrasonic sterilization 、 high-pressure 、 infrared ray sterilization and pulsed intensity light and so on .

试验用高温高压杀菌锅对油豆腐软罐头进行杀菌研究，确定其最佳杀菌工艺为120℃条件下9min-25min-10min。

In this study , we sterilized bean curd crouton by the retort at high temperature and high pressure . The optimum sterilization conditions were 9 min-25 min-10 min / 120 ℃ .

瞬时高压杀菌是一种比较新型的杀菌技术，它克服了热杀菌的种种弊端，最大限度地保存了食品的营养、风味、成分等物质。

Instantaneous high pressure ( IHP ) sterilization is a new-type tech no logy , which overcomed some malpractice of thermal sterilization and mostly preserved nutrition , flavor , components of food .

通过更换浸泡清水能大大提高除残的速率。最后，本文研究了凤爪调理食品的杀菌方式并对热杀菌和超高压杀菌对凤爪品质的影响进行了对比。

Changing the water can increase the efficiency . Finally , the sterilization condition of the chicken claw prepared food and the difference between thermal sterilization and ultra high pressure sterilization was studied .

介绍了新兴的现代生物技术、膜分离技术、超高压杀菌技术等高新加工技术在传统乳品加工中的应用，展现了良好的处理效果和应用前景。

The novel processing technologies such as modern biotechnology membrane separation and ultra , high , pressure treatment etc. were introduced which is applied in traditional dairy processing . It was showed perfect effect and wildly applied prospect .

通过介绍超高压杀菌、射线杀菌、超高压脉冲电场杀菌、脉冲强光杀菌、磁力杀菌、紫外线杀菌和二氧化钛光催化杀菌技术，详述其基本原理及其在食品工业中应用研究进展。

This technology includes ultra-high pressure processing ( UHP ), irradiation , high-voltage pulsed electronic field , pulse light , magnetic sterilization , ultraviolet and titanium dioxide light-catalyzed sterilization . The principles and research progresses of cold sterilization in food industries are discussed in detail .

超高压食品杀菌工艺及设备的设计

Equipment Design and Technology of Food Sterilization by Superhigh Pressure

高压静电杀菌灭藻技术研究

Research on the Technology of High Voltage Static Electricity of Its Killing Bacteria and Algae

响应曲面法建立乳酸菌高压二氧化碳杀菌模型

Modeling of inactivation of Lactic Acid Bacteria under high pressure carbon dioxide by response surface methodology

高压二氧化碳杀菌技术及在鲜肉中应用研究进展

Review of high pressure CO_2 sterilization technique : mechanisms , influencing factors and applies in fresh meat

在收集国外试验研究资料基础上，作者设计并建造了一个高压气体杀菌试验台；

A test-bed used for sterilization by high-pressure gas experimental study based upon the reference of experimental study abroad was constructed .