Application of microwave sterilization technology in meat products

Study on the procedure of microwave sterilization of whole chicken soft can;

In order to realize preservation under normal temperature for relatively longer period and compare the effect of different sterilization,we carry out contrasting experiment of long low temperature sterilization(LLTS)and microwave sterilization(MS)to compare physical chemistry,microorganism and food characters.

At different temperatures on storage, on the process of storage of soya milk, the effect on the total bacteria between traditional hot water sterilization and microwave sterilization were compared, and measuring the total.

Cold sterilization technology and its application in foods;

The storage experiment showed:the shelf life of yoghurts by post-sterilization technology was prolonged to 20d at 25℃and the number of living lactic acid bacteria,viscosity,chromaticity,and flavor were close to that of ordinary yoghurt s.

The research at home and abroad is currently focused on lysozyme extraction methods, egg white cold sterilization technology, the functional properties and the biological activities of egg white hydrolysates, and recent progress on the 4 aspects were reviewed in this article.