蜂蜜营养成分-抗氧化成分及有毒有害物质研究进展-王丽

20143510227FoodandBiologyEngineeringDepartment,BeijingVocationalCollegeofAgriculture(Beijing102442)AbstractHoneyhasbeenconcernedforitsnutritional,antibiosis,antioxidantandothercharacteristic.Onthebasicofanalysisonthereferencesabouthoney,summarizetheresearchsituationofhoney’snutrition,antioxidantandtoxicandharmfulsubstance,analyzethereasonsofthesephenomena.Last,thedevelopmentdirectionofhighnutrition,highantioxidant,andmethodsofadulteratewereprospected.Keywordshoney;nutrition;antioxidant;toxicandharmfulsubstance2014351022820143510229rApismelliferaLeptospermumscopariumÁÓLeptospermumscopariumŠ201435102301.SchoolofFoodandBiologyEngineering,JiangsuUniversity(Zhenjiang212013);2.DepartmentofBiologicalandAgriculturalEngineering,UniversityofCalifornia(Davis,OneshieldsAvenue,CA95616)AbstractInfraredheatingisusedtoavarietyoffoodprocessingunit,suchasdrying,baking,blanching,thawing,fryingandsterilization.Thisreviewmainlyinvestigatedtheefficacyofsterilizationbyinfraredheating.Interprettheprinciplesofinfraredradiation,thebasiclawsofradiativeheattransfer,andinfraredradiationabsorptioncharacteristicsofthemainingredientsinfoods.Sterilizationcharacteristicsofvariousfoodsbyinfraredweresummarized.Theefficiencyofinfraredpasteurizationwasexaminedbyanumberofexamples.Applicationsofinfrareddecontaminationinsolidandliquidfoodwerealsoinvestigated.Infraredsterilizationwithitshighenergyefficiency,noenvironmentalproblems,etc,isapromisingnewsterilizationtechnique.Keywordsinfraredheating;sterilization;foodprocessingŰ