【摘 要】
：
Dense pressure carbon dioxide (DPCD) technology is a novel non-thermal processing,and is proved that retained the fresh-like sensory,nutritional,and physical properties of many liquid foods by avoidin
【机 构】
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1College of Food Science & Technology,Huazhong Agricultural University,Wuhan,Hubei Province,430070,C
【出 处】
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2009北京非热加工技术国际研讨会
论文部分内容阅读
Dense pressure carbon dioxide (DPCD) technology is a novel non-thermal processing,and is proved that retained the fresh-like sensory,nutritional,and physical properties of many liquid foods by avoiding thermal effects of traditional pasteurization.However,few researches on the quality of bovine milk treated by DPCD were evaluated until today.The effect of DPCD treatment of 20 min,30 min,40 min,50 min,60 min,70 min for 20 ℃,30 ℃,40 ℃ and 50 ℃ at 20 MPa on the quality of bovine milk was investigated.
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