摘要
航空食品的质量安全关系到民航客机上工作人员、旅客的身体健康,也关系到民航客机的安全运行。本文主要介绍了高静压、超声、脉冲光和低温等离子体等非热杀菌技术的原理、特点,并结合航空食品生产及产品的特点,探讨其在航空食品生产中的应用前景。
The inflight catering food safety are related to the health of the staff and passengers on the airliner,as well as the flight safety.This paper mainly introduces the principle and characteristics of non-thermal sterilization technology such as high static pressure,ultrasound,pulse light and low temperature plasma,and discusses its application prospect in inflight catering food production considering the characteristics of its production.
作者
张竞竞
Zhang Jingjing(China Aviation Planning and Design Institute(Group)Co.,Ltd.,Beijing 100120,China)
出处
《现代食品》
2020年第4期42-43,46,共3页
Modern Food
关键词
航空食品
非热杀菌
高静压
超声
脉冲光
低温等离子体
Inflight catering food
Non-thermal sterilization
High static pressure
Ultrasound
Pulse light
Low temperature plasma
