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| 摘要: |
| 阐述了低温生物效应遵循的基本规律,及其在以所有冻结点为界的上下温度区间的主要特征;论述了冰温生物效应、冷冻低温效应和天然高聚物玻璃化转变的机理,指出了在食品工业中应用这些效应的相关低温技术时所存在的关键问题. |
| 关键词: 低温技术 低温生物效应 食品工业 控制 应用 |
| DOI： |
| 分类号:TS972.24 |
| 基金项目: |
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| Controlling and application of low temperature biological reaction in food industry |
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ZHANG Rui-yu
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| Abstract: |
| The elemental regulation submitted by biological reaction of low - temperature tures of biological reactions of low - temperature in the upper and lower intervals divided by the and the main feafreezing point has been expounded, the mechanisms of biologic |
| Key words: low - temperature technology biological reaction of low - temperature food industry control application |
