高密度co 2 处理虾仁营养组成和水分子状态的变化 - ingenta connect.pdf

See discussions, stats, and author profiles for this publication at: /publication/263583854 Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment Article in Nong e Gongcheng Xuebao/Transactions of the Chinese Societ of Agricultural Engineering · Jul 2014 DOI: 10.3969/j.issn.1002-6819.2014.13.033 CITATIONS READS 0 70 7 authors, including: Chen Yali Liu Shucheng Jinan Universit (Guangzhou, China) Guangdong Ocean Universit 3 PUBLICATIONS 5 CITATIONS 50 PUBLICATIONS 344 CITATIONS SEE PROFILE SEE PROFILE Some of the authors of this publication are also working on these related projects: Dissolution and diffusion behavior of dense phase carbon dioxide in shrimp surimi based on the coupling of pressure and temperature fields View project Rule and mechanism of Litopenaeus vannamei m osin self-assembl induced b dense phase carbon dioxide View project All content following this page was uploaded b Liu Shucheng on 03 Jul 2014. The user has requested enhancement of the downloaded file. 第 30 卷 第 13 期 农 业 工 程 学 报 Vol.30 No.13 268 2014 年 7 月 Transactions of the Chinese Society of Agricultural Engineering Jul. 2014 高密度 CO 处理虾仁营养组成和水分子状态的变化规律 2 ※ 陈亚励，屈小娟，刘书成 ，吉宏武，郝记明，黄万有，郭明慧 （广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室， 广东普通高等学校水产品深加工重点实验室，湛江 524088 ） 摘 要：为了探讨高密度 CO2 （dense pha