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Non-thermal food technologies-including high hydrostatic pressure,high pressure carbon dioxide,pulsed electric fields,ultrasound,ultraviolet,irradiation,cold plasma,ozone,chemicals-interest food scientists,manufacturers because they exert a minimal impact on the nutritional and sensory properties of foods,and extend shelf life by inhibiting or killing microorganisms.They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermal processes.In this report,the developing course and the present situation of non-thermal technologies in China were overviewed.