摘要
在认识二氧化碳理化性质的基础上,介绍了二氧化碳在乳制品及农产品保鲜中的技术应用和研究进展。重点阐述以下4个方面:二氧化碳的保鲜原理、保鲜效果的影响因素、在乳制品和农产品保鲜中的具体运用以及存在的相关问题。并对二氧化碳在食品加工领域的运用和发展作出展望。
Based on the understanding of the physical and chemical properties of carbon dioxide （CO2）, the important application and research progress of CO2 in the field of dairy and agricultural products preservation were introduced. The four aspects below were focused： preservation principle, influence factors of preservation effect, application in dairy and agricultural products preservation and related problems. Also, the use and development of CO2 in food processing were expected.
出处
《粮食与油脂》
北大核心
2017年第4期17-20,共4页
Cereals & Oils
关键词
二氧化碳
乳制品保鲜
农产品保鲜
研究进展
carbon dioxide
dairy products preservation
agricultural products preservation
research progress
