摘要
超声波杀菌技术用于食品杀菌具有能耗低、时间短、有效保存食品营养成分和天然色、香、味等特点,具有广阔的应用前景。本文综述了超声波杀菌机理、影响因素与研究现状及前景等问题。
Ultrasound sterilization is a potential nonthermal sterilization technique in food industry. Ultrasound can inactivate the food-born microorganisms in short time and with lower energy consumption, while has little damages on the color, odor and taste of foods. In this paper, the mechanism of ultrasound sterilization was discussed as well as the affecting factors. And the present progress of the use of ultrasound sterilization in food industry was reviewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期778-780,共3页
Food Science
基金
国家自然科学基金重点项目(20436020)
广东省自然科学基金重点项目(04105934)
广东省博士启动基金项目(05300175)
关键词
非热杀菌
超声波
空化
nonthermal sterilization
ultrasound
cavitation
