【作者】 杨怡飞； 黄峻榕； 岳苗； 邝吉卫； 蒲华寅；

【Author】 Yang Yifei;Huang Junrong;Yue Miao;Kuang Jiwei;Pu Huayin;School of Food and Biological Engineering,Shaanxi University of Science and Technology;

【机构】 陕西科技大学食品与生物工程学院；

【摘要】 本综述主要阐述了包括微波、辐照、臭氧在内的物理处理技术对鲜湿面褐变的抑制和相关机理,以及其它物理技术,如超声、低温等离子体技术对鲜湿面褐变抑制的相关机理。并对微波、辐照、臭氧这3种物理技术在食品工业中应用的优缺点以及应用范围进行了对比分析。最后对如何更有效地抑制鲜湿面褐变的发展方向进行了展望,为鲜湿面褐变改善提供了理论参考依据。更多还原

【Abstract】 This review mainly describes the inhibition mechanism of physical treatment technology,including microwave,irradiation and ozone,and other physical technologies,such as ultrasound and low temperature plasma,on the inhibition mechanism of fresh wet noodles browning.The advantages,disadvantages and application scope of microwave,radiation and ozone in food industry were compared.At last,the development direction of how to effectively inhibit the browning of fresh and wet noodles in the future is prospected,which provides theoretical reference for the improvement of the browning of fresh and wet noodles.更多还原