摘要
在食品产业中,微波技术是常用的一种食品加工方法。但有些人对微波抱着怀疑的态度。从辩证的角度看,这种怀疑是正确的,在一定条件下,微波确实是有害的,如从食品的营养成分来说,它会造成营养成分的损失;但在一定条件下,微波对食品营养价值的影响是可以忽略不计的,通过针对性研究,讨论了微波对营养成分的影响状况。
Microwave technology is a very common food processing method in the food industry. At present, people are sceptical about microwave in society. From a dialectical point of view, this suspicion is correct. Under certain conditions, microwave is really harmful. In terms of the nutrients of food, it will cause the loss of nutrients. But under certain conditions, the influence of microwave on food nutritional value can be reduced. Therefore, this paper studies the effect of microwave on food nutritional components,and shares some personal thoughts of the author for reference only.
作者
杨英
Yang Ying(Sichuan Vocational College of Chemical Technology, Sichuan Luzhou,646099)
出处
《云南化工》
CAS
2019年第2期91-92,95,共3页
Yunnan Chemical Technology
关键词
微波技术
食品
营养成分
microwave technology
food
nutritional components
