摘要
臭氧技术在食品加工中的应用作为一个新的技术领域日益受到重视：臭氧技术在食品加工中的应用主要是它的杀菌、消毒作用，与传统方法相比有独特的优点。本文回顾了臭氧技术的历史，结合臭氧技术的化学基础，探讨了臭氧技术在食品加工中应用的原理和特点以及存在的问题，以期加速其在食品工业中的应用。
The application of ozone technology in food processing, a new technological field, has been paid much attention increasingly. This application depends on its sterilization and disinfection effect. The principle of this technology is different from the ordinary methods. Therefore, it has some unique characteristics. In this paper, the specialities were discussed according to the chemical principles of ozone technology, in order to popularize and quicken its correct application in food processing.
出处
《粮油食品科技》
2000年第4期12-14,共3页
Science and Technology of Cereals,Oils and Foods
