Electro-cryo technology for food quality and safety.

用于食品质量和安全的电冷冻技术。

• 批准号: RGPIN-2017-03975
• 负责人: Singh, Ashutosh
• 金额: $ 1.6万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=637980
• 关键词: Electro; cryo; technology; food; quality

Increasing demand for healthy, nutritious and safe food and emergence of new pathogenic microorganisms that are tolerant to conventional food treatment methods have created a need for improved and novel food process development. But there exists a knowledge deficiency in the understanding of food systems behavior during processing and its related impact on food nutrients. Availability of this knowledge will provide insight into processes that are critical for developing new ones.

对健康、营养和安全食品的需求不断增加，以及耐受传统食品处理方法的新病原微生物的出现，产生了对改进和新的食品加工方法开发的需求。但目前对食品加工过程中的系统行为及其对食品营养物质的影响的认识还很欠缺。这些知识的可获得性将提供对开发新流程至关重要的过程的洞察。