新型冷杀菌技术在食品加工中的应用  

The New Technology of Cold Sterilization and Its Application in the Food Processing

作　　者：吴其叶[1] 韦跃宇[2] 

机构地区：[1]浙江省科技信息研究院,浙江杭州310006 [2]杭州师范学院微生物免疫学教研室,浙江杭州310036

出　　处：《轻工机械》2006年第2期141-143,共3页Light Industry Machinery

摘　　要：食品加工中冷杀菌技术可克服传统热杀菌的不足。文中论述了冲击波杀菌、生物杀菌、活性包装杀菌、栅(栏)障(碍)杀菌、膜分离杀菌等冷杀菌新技术的基本原理以便推广应用。Cold sterilization in food processing can overcome the shortcomings of trandiational sterilization. The fundamental principle and application of cold sterilization are expounded in this article, such as shock wave sterilization, bidogy sterilization, active packaging sterilization, hurdle technology sterilization, membrane sparation sterilization and so on.

关 键 词：食品加工 冷杀菌 冲击波杀菌 生物杀菌 活性包装杀菌 栅(栏)障(碍)杀菌 膜分离杀菌 

分 类 号：TS205.9[轻工技术与工程—食品科学]