摘要
基于微波热效应和化学效应的基本原理,对微波技术在竹笋加工和保鲜中的研究应用概况进行了分析。阐述了竹笋深加工产品开发研究的发展趋势,结合微波技术及其功能的深度认识和利用,探讨了微波技术在竹笋食品开发中的应用前景。
Based on the thermal and chemical effects of microwave,application of microwave techniques in bamboo shoots processing and fresh-keeping was analyzed.The development trend of research on bamboo shoots deep processing was introduced.Through further understanding and utilization of microwave function, the application prospect of microwave techniques in bamboo shoots food was discussed.
出处
《湖北农业科学》
北大核心
2010年第8期1987-1989,共3页
Hubei Agricultural Sciences
基金
"十一五"国家科技支撑计划项目(2008BADA9B04)
国家自然科学基金项目(30571524)
关键词
竹笋
微波
加工
保鲜
bamboo shoot
microwave
processing
fresh-keeping
