摘要
随着生活水平的提高,人们对食品安全、品质、价格等方面的要求也越来越高。冷等离子体是继固态、液态和气态之后的第四种物质形态,在果蔬食品加工领域中的应用范围不断扩大。通过介绍冷等离子技术基本概念及放电形式,阐述冷等离子技术在果蔬食品干燥前预处理、保鲜、杀菌、农药降解和食品蛋白改性等方面的应用,以期为冷等离子技术在果蔬类食品加工中的实际应用提供参考。
With the improvement of living standards,the requirements for food safety,quality,price and other aspects are becoming higher and higher.Cold plasma is the fourth material form after solid,liquid and gas state,and its application in the field of fruit and vegetable processing is also expanding gradually.Introduce the basic concept and discharge form of cold plasma technology,and expound the application of cold plasma technology in the pretreatment of fruits and vegetables before drying,preservation,sterilization,pesticide degradation and food protein modification.This systematic review is expected to provide a reference for the practical application of cold plasma technology in the fruit and vegetable processing.
作者
王庆惠
王祥明
杨莉玲
崔宽波
刘佳
马文强
WANG Qinghui;WANG Xiangming;YANG Liling;CUI Kuanbo;LIU Jia;MA Wenqiang(Agricultural Mechanization Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091;Quality Supervision and Management Station of Agricultural and Husbandry Machinery Products,Urumqi 830054)
出处
《食品工业》
CAS
2024年第4期256-260,共5页
The Food Industry
基金
“天山英才”培养计划项目(2022TSYCCX0069)
天山创新团队计划项目(2023D14019)
自治区重点研发计划项目(2023B02009-2-1)
国家自然科学基金项目(32260616)。
关键词
冷等离子
果蔬
食品加工
应用
cold plasma
fruit and vegetable
food processing
application
