联合冷杀菌技术的研究进展  

Advances in Combined Nonthermal Sterilization Technologies

作　　者：孙卫青[1,2] 樊康[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]长江大学生命科学学院,湖北荆州434023

出　　处：《食品科学》2009年第15期249-252,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A15)

摘　　要：本文对目前国内外研究报道的一些适合于固体食品的联合冷杀菌技术进行了综述。主要包括超声波、辐照、超高压、气调等技术相互联合杀菌,在降低各单一冷杀菌技术作用强度和成本的同时,提高杀菌灭酶效果。Combined nonthermal sterilization technologies are emerging and promising technologies for food sanitation and widely applied for sterilizing solid foods. This paper summarizes mainly the application of combination of ultrasonic with high pressure, combination of radiation with high pressure, combination of high pressure with CO2, combination of high pressure with modified atmosphere packaging and combination of radiation with modified atmosphere packaging in food sterilization. These combinied technologies can enhance the efficiency of inactivating microorganisms and enzyme while minimize the intensities and cost of each individual nonthermal technology.

关 键 词：联合冷杀菌 超高压 超声波 辐照 CO2 气调包装 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]