摘要
电子束辐照是一种非热杀菌技术,由于高效杀菌、绿色节能、安全无残留且可以最大程度保留食品感官特性和营养品质等特点,被广泛应用于食品工业。文章对电子束辐照技术的原理特点、对食品品质的影响以及在食品工业中的应用和控制因素进行综述,并展望了电子束辐照技术未来研究的重要方向。
Electron beam irradiation is a non-thermal sterilization technology that is widely used in the food industry due to its efficient sterilization,energy-saving,safety,residue-free nature,and ability to retain the sensory attributes and nutritional quality of food to the greatest extent.This paper reviews the principles and characteristics of electron beam irradiation technology,its impact on food quality,and its applications and controlling factors in the food industry.It also looks forward to the important directions for future research on electron beam irradiation technology.
作者
燕欣悦
胡风庆
宁崇
李慧宇
李芳
郭崇婷
YAN Xinyue;HU Fengqing;NING Chong;LI Huiyu;LI Fang;GUO Chongting(School of Life Science,Liaoning University,Shenyang,Liaoning 110031,China;Light Industry College,Liaoning University,Shenyang,Liaoning 110031,China;Dandong Ande Biotechnology Co.,Ltd.,Dandong,Liaoning 118300,China)
出处
《食品与机械》
北大核心
2025年第2期216-225,共10页
Food and Machinery
关键词
电子束
辐照杀菌
食品品质
控制因素
应用
electron beam
irradiation sterilization
food quality
control factors
application
