| 食品工业中低温生物效应的控制与利用 |
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| 引用本文： | 张瑞宇.食品工业中低温生物效应的控制与利用[J].重庆工商大学学报(自然科学版),2005,22(5):516-519. |
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| 作者姓名： | 张瑞宇 |
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| 作者单位： | 重庆工商大学,环境与生物工程学院,重庆,400067 |
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| 摘 要： | 阐述了低温生物效应遵循的基本规律,及其在以所有冻结点为界的上下温度区间的主要特征;论述了冰温生物效应、冷冻低温效应和天然高聚物玻璃化转变的机理,指出了在食品工业中应用这些效应的相关低温技术时所存在的关键问题.
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| 关 键 词： | 低温技术 低温生物效应 食品工业 控制 应用 |
| 文章编号： | 1672-058X（2005）05-0516-04 |
| 收稿时间： | 2005-03-31 |
| 修稿时间： | 2005-03-312005-04-27 |
Controlling and application of low temperature biological reaction in food industry |
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| ZHANG Rui-yu.Controlling and application of low temperature biological reaction in food industry[J].Journal of Chongqing Technology and Business University:Natural Science Edition,2005,22(5):516-519. |
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| Authors: | ZHANG Rui-yu |
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| Institution: | College of Biological and Environmental Engineering, Chongqing Technology and Business University, Chongqing 400067, Chian |
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| Abstract: | The elemental regulation submitted by biological reaction of low - temperature tures of biological reactions of low - temperature in the upper and lower intervals divided by the and the main feafreezing point has been expounded, the mechanisms of biological reaction of ice - temperature, freezing biological reaction and glass transition of natural superpolymer have respectively been elaborated, and the key issues existing in application of the low - temperature technologies based on these reactions above in food industry have also been pointed out. |
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| Keywords: | low - temperature technology biological reaction of low - temperature food industry control application |
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