摘要
高频电磁场浸取桔皮果胶的实验表明，高频电磁场能有效地破坏桔皮的组织结构，增加平均扩散系数，提高浸取效率，获得高凝胶强度的果胶产品。
Laboratory studies on the intensified extraction of pectin from orange peel in an electromagnetic field of super-high frequency were carried out.The results showed that the electromagnetic field of super-high frequency (2450MNz) could more effectively disintegrate the plant tissue,accelerate the extraction process of pectin and obtain a product with higher gel strength in comparison with the traditional heating methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期50-52,共3页
Food Science
关键词
高频电磁场
浸取
果胶
食品添加剂
桔皮
Electromagnetic field of super-high frequency Extraction Pectin
