Ozone is a good disinfectant for E.

Research on the Fresh Preservation of Rare Birds Eggs Using Ozone Sterilization and Vacuum Packing

臭氧杀菌真空包装保鲜珍禽蛋研究

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Ozone sterilization and the application in microbiology laboratory

臭氧杀菌及其在微生物实验室中的应用

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The application of ozone water on fishery product was studied in this article.

本文主要就新型杀菌技术-臭氧杀菌在产品加工过程中的应用进行初步探讨。

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Broad prospects on Ozone application in food industry

臭氧杀菌在食品工业中应用的广阔前景

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Applied Study on ozone bactericidal technique in treatment of oil extraction reinjection water

臭氧杀菌技术在油田回注水处理中的应用研究

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Application of Ozone Disinfection in Industry Cooling Water System

臭氧杀菌在工业循环冷却水中的应用

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Changes in water quality have impact on disinfection efficiency.

水质变化对臭氧杀菌的影响比较明显。

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Studies on Application of Ozone Sterilization Combined with Liquid Nitrogen Freezing on Abalone Processing

臭氧杀菌结合液氮深冷冻结技术在鲍鱼加工中的应用研究

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The application of coating and ozone sterilization on snap bean for fresh-keeping

涂膜与臭氧杀菌在油豆角保鲜中的应用研究

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In this study, we sterilized bean curd crouton by the retort at high temperature and high pressure. The optimum sterilization conditions were 9 min-25 min-10 min/ 120 ℃.

试验用高温高压杀菌锅对油豆腐软罐头进行杀菌研究，确定其最佳杀菌工艺为120℃条件下9min-25min-10min。

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At initial processing stage, low temperature and instant high temperature sterilization, Maillard reacts slowly, which has no obvious effect on the browing.

在加工过程前期低温条件及高温短时杀菌情况下，美拉德反应速率缓慢，对果汁褐变的影响不显著。

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Model SS-8/ 18 high-temperature, high-pressure sterilizer, developed by Fishery Machinery& Instrument Institute, has been under its way of extensive application.

SS&8/18型高温高压杀菌装置是中国水科院渔机所研制成功并已批量推广应用的设备。

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With UHT technology, we could maximize the maintenance of the nutrition from bean while remaining its original and popular taste.

使用超高温瞬时杀菌，最大限度保持黄豆的营养成分，实现传统风味的大众化饮料。

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Finally, through high temperature sterilizing, we have kept the birds nest flavor.

最后通过高温瞬间杀菌，保持了竹燕窝的色香味。

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Design and application of model ss-8/ 18 high-temperature, high-pressure sterilizer

SS-8/18型高温高压杀菌装置的设计及其应用

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The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied, at the same time, the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed.

研究了筵席快餐食品冷冻过程中的一系列变化以及高温杀菌的主要参数。为筵席食品的工业化生产提供了理论依据，设计了工业化生产筵席食品的工艺路线。

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The immortal grass/ water ratio of 1 ∶ 20,5% corn starch, 0.2% β-cyclodextrin and 0.2% calcium lactate result in immortal grass jelly with high elasticity and stable gelling characteristics, which is not melted when subject to sterilization at 121 ℃.

乳酸钙02%，形成的仙草冻弹性高，凝胶性能稳定，能耐121℃高温杀菌而不融化。

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At present, salted duck egg commonly use the vacuum-packing and high-temperature sterilization processes, which was of complex, low degree of mechanization, high costs. In addition, the discarded packaging after consuming are non-degradable and can pollute the environment.

目前咸鸭蛋的包装规模化生产一般采用真空包装-高温杀菌工艺，工艺复杂、机械化程度低、包装成本高，且消费产生大量的包装放弃物不可降解，对环境造成污染。

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After sterilized by high temperature, the quality of some thermosensitive food was influenced seriously for nutrition losing and smell of burnt food creating. So, people have focused on cold sterilization technique, such as pulsed magnetic field sterilization.

一些热敏性食品物料经高温杀菌后营养成分损失较大，有时甚至会产生令人难以接受的糊味，影响了产品的品质，食品冷杀菌技术越来越受到人们的重视，脉冲磁场技术应运而生。

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The results showed that: The high-temperature sterilization after the head-of crude protein, crude fat, amino nitrogen, and other basic components were significantly decreased, but the sterilization of minerals has little effect.

结果表明：经高温杀菌后鱼头汤中的粗蛋白、粗脂肪、氨基态氮等基本成分均呈下降趋势，氨基酸含量也发生显著变化，但杀菌对矿物质的影响很小。

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