为了防止食品的腐败变质,延长其保藏期,必须采用一定的杀菌、除菌或抑菌手段。常用的方法有加热、干燥、冷冻、添加杀菌剂等,其中以加热杀菌最为普遍。常规的加热杀菌方法是通过传导或对流的方式将热量传给食品的。这样的热量传递速度较慢,易使食品内外产生较大的温差,往 In order to prevent the deterioration of food spoilage, to extend its shelf life, must use a certain sterilization, sterilization or antibacterial means. Commonly used methods are heating, drying, freezing, adding fungicides, etc., of which sterilization is the most common heat. Conventional methods of heat sterilization pass heat or convection to the food. This heat transfer rate is slow, easy to make food inside and outside a larger temperature difference, to