摘要
相比于碧玺石净味技术和光触媒杀菌技术等杀菌方式,离子杀菌具有高效、安全、环境友好等优点,更适合应用于食品安全存储领域。以果蔬类食品为研究对象,分析离子杀菌对食品品质的影响及其作用机制。结果发现,根据臭氧生成/分解周期,合理控制离子发生器工作周期,具有良好的杀菌和保鲜效果,未来在食品行业中具有广阔的应用前景。
Compared with other sterilization methods such as tourmaline pure taste technology and photocatalyst sterilization technology,ion sterilization has the advantages of high efficiency,safety and environmental friendliness,and is more suitable for the field of food safety storage.In order to further ensure the quality and safety of food and promote the technological innovation of food industry,this paper takes fruit and vegetable food as the research object,analyzes the influence of ion sterilization on food quality and its mechanism.The results show that reasonable control of ion generator working period according to ozone generation/decomposition cycle has good sterilization and fresh-keeping effect,and has broad application prospects in food industry in the future.
作者
滕焕杰
隋红军
刘明
李卓厉
TENG Huan-jie;SUI hong-jun;LIU Ming;LI Zhuo-li(Aucma Co.,Ltd.,Qingdao266510,China)
出处
《青岛远洋船员职业学院学报》
2024年第2期36-40,共5页
Journal of Qingdao Ocean Shipping Mariners College
基金
青岛市企业技术创新重点项目:“基于高压放电原理的超离子全域杀菌净化保鲜技术的研究与应用”(项目编号:2320002000948)。
关键词
果蔬类食品
离子发生器
食品保鲜
净化
fruit and vegetable food
ion generator
food preservation
purification
