摘要
阐述了二氧化碳作为超临界流体和气体在食品挤压膨化技术中应用的原理、设备及动力学特点。与传统的蒸汽膨化相比,基于二氧化碳的膨化可以相对低的操作温度很好地保护风味物质、维生素、天然色素等热敏性成分,并获得特有的产品质构。
The paper reviewed characters of application of carbon dioxide used as supercritical fluid and gas in food extrusion technology. Compared with conventional steam extrusion, extrusion based on carbon dioxide proceeds at relative low processing temperature can prevent damages to food flavor components, vitamins, natural pigments, and other sensitive components, and also make products extraordinary texture.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期81-84,25,共5页
Food Research and Development
关键词
膨化
超临界二氧化碳
二氧化碳
extrusion
supercritical carbon dioxide
carbon dioxide
