Thermal sterilization

Study on the detection method and thermal sterilization stability of γ - aminobutyric acid

γ-氨基丁酸的检测方法和热杀菌稳定性研究

These technologies are expected to replace some of the commonly used thermal sterilization .

这些技术有望部分取代现有的食品热杀菌技术。

The results showed that thermal sterilization was unsuitable to the storage of pickled vegetables and vacuum package combined with low temperature storage was the optimum method process .

试验结果表明，加热杀菌不适宜泡菜、酸菜的贮藏，抽真空包装结合冷藏是保存泡菜、酸菜的最佳工艺。

Can remove the TAB fungus in the concentration fruit juice , reduces the thermal sterilization intensity , simultaneously enhances each physics and chemistry target .

可去除浓缩果汁中的TAB菌，减少果汁热力杀菌的强度，同时提高果汁的各项理化指标。

Orange juice is favored by consumers because of its nutrient-rich . At present , the thermal sterilization process seriously damage the natural flavor of orange juice .

橙汁由于其营养丰富而深受消费者青睐，但目前的热杀菌工艺严重破坏橙汁的天然风味。

Changing the water can increase the efficiency . Finally , the sterilization condition of the chicken claw prepared food and the difference between thermal sterilization and ultra high pressure sterilization was studied .

通过更换浸泡清水能大大提高除残的速率。最后，本文研究了凤爪调理食品的杀菌方式并对热杀菌和超高压杀菌对凤爪品质的影响进行了对比。

To discuss the ultra-high pressure , compares the discrimination UHP between it and thermal sterilization the commonly used , introduces the situation of UHP technology and the shortage in food industry .

主要论述高压灭菌技术，超高压灭菌与传统灭菌技术的比较，在食品工业中的应用以及目前处理食品存在的不足之处。

Traditional thermal sterilization methods can kill microorganisms , and inactivate the enzymes in milk , but it is likely to cause loss of nutrients and decline in sensory quality of milk .

传统的加热杀菌方法能够有效杀灭牛奶中的微生物和钝化酶的活性，但容易造成营养成分的丧失，并引起牛奶感官品质的下降。

Test-related coefficients ( inactivation rate constant k , D , Z value and activation energy Ea ) on 4 vegetables samples could provide key parameters of thermal sterilization dynamics for further related studies .

试验测定的4种蔬菜样品的失活速率常数k，D值，Z值以及活化能Ea，为杀菌动力学的进一步深入研究奠定了基础。

Instantaneous high pressure ( IHP ) sterilization is a new-type tech no logy , which overcomed some malpractice of thermal sterilization and mostly preserved nutrition , flavor , components of food .

瞬时高压杀菌是一种比较新型的杀菌技术，它克服了热杀菌的种种弊端，最大限度地保存了食品的营养、风味、成分等物质。

The analytical and numerical methods were reviewed for solving the governing partial differential equations ( PDEs ) of heat transfer , including conduction and convection , during thermal sterilization of canned foods . The main factors affecting the heat transfer were discussed .

综述了罐头食品热杀菌过程中求解热传递（包括热传导与热对流）偏微分方程的解析与数值方法，讨论了影响该热传递过程的主要因素。

The Study on Non - thermal Inactivation and Sterilization Technology & Equipment of Fresh Apple Juice

鲜榨苹果汁非热杀菌技术与设备的研究

Probably the most recognized processing operation involving use of thermal energy is commercial sterilization or the use of thermal energy to achieve product stability of canned foods .

或许最能得到认同的利用热能的加工操作是商业灭菌或利用热能提高罐装食品的稳定性。