摘要
杀菌是食品加工过程中不可缺少的一个环节。本文主要介绍目前应用较广泛的4种新型非热杀菌技术,即高密度二氧化碳杀菌、电子束辐照杀菌、脉冲强光杀菌、声动力杀菌的工作原理与应用。新型杀菌技术与传统杀菌相比能更好地保持食品的色泽、风味及营养物质,且更加节能、安全、经济,因此新技术的发展将为不同种类食品选择最适合的杀菌技术及保持食品品质提供参考。
Sterilization is an indispensable part of food processing.This paper discusses the theories and applications of four currently widely used non-thermal sterilization technologies,including dense phase carbon dioxide,electron beam irradiation,pulsed light,and sonodynamic sterilization.Compared with traditional sterilization methods,these four technologies offer advantages in color maintenance,preservation of food flavor and nutrients,economy of energy,enhanced safety,and expense savings.Therefore,the development of new technologies will provide a frame of reference for choosing the most suitable sterilization technique to best maintain the quality of each kind of food.
作者
孙司卉
范婧
任丽琨
马春敏
杨杨
边鑫
樊永祥
张娜
SUN Sihui;FAN Jing;REN Likun;MA Chunmin;YANG Yang;BIAN Xin;FAN Yongxiang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Heilongjiang Harbin 150028,China;China National Center for Food Safety Risk Assessment,Beijing 100021,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2023年第6期961-966,共6页
Chinese Journal of Food Hygiene
基金
黑龙江省“百千万”重大专项(2020ZX08B02)
国家自然科学基金(32072258)
国家重点研发计划(2021YFD2100902-3)
中央财政支持地方高校发展专项资金优秀青年人才支持计划项目(2050205)。
关键词
食品加工
非热杀菌
技术应用
Food processing
non-thermal sterilization
technology application
