摘要
针对我国马铃薯鲜切产业及鲜切褐变的机理,通过广泛查阅文献对国内外马铃薯鲜切防褐变技术及装备情况进行了梳理,总结了物理、化学、生物等不同抑制褐变的方法及马铃薯去皮、切片、切条、切丁机械现状.分析了我国马铃薯鲜切防褐变技术装备现状、存在的问题并提出了相应的建议.
Abstract
According to fresh-cut potato industry in China and browning mechanism,through extensive literature review,potato fresh-cut anti-browning technology and equipment at home and abroad were studied,the methods of inhibiting browning,such as physics,chemistry and biology were summarized,as well as potato peeling,slicing,dicing machine status.The status and existing problems of fresh-cut potato anti-browning technology and equipment were analyzed,corresponding suggestions were proposed.
基金项目
国家重点研发计划项目(2016YFD0401301)
国家科技期刊平台
NSTL
维普
万方数据