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5. THE EXPLORATION ON HIGH HYDROSTATIC PRESSURE PROCESSING'S REGULATION MECHANISM OF HAMI MELON�

THE EXPLORATION ON HIGH HYDROSTATIC PRESSURE PROCESSING'S REGULATION MECHANISM OF HAMI MELON�

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：smsyzgc

【摘 要】

：

High hydrostatic pressure processing (HHP) is a novel method that can destroy undesired micro-organisms with less adverse effects on product quality.Currently, it was successfully applied on pasteuris

【作 者】

：

Pang Xueli Qin Zihan Guo Xingfeng Hu Xiaosong Sun Zhijian Wu Jihong 

【机 构】

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,

【出 处】

：

2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

：

2011年12期

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　　High hydrostatic pressure processing (HHP) is a novel method that can destroy undesired micro-organisms with less adverse effects on product quality.Currently, it was successfully applied on pasteurisation of Hami melon juice, which is one of the heat-sensitive fruits famous in Xinjiang Uyghur autonomous region of China.

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