真空-蒸汽-真空食品表面杀菌技术  

Vacuum-steam-vacuum(VSV) surface pasteurization technique of solid food

作　　者：史智佳[1] 乔晓玲[1] 陈文华[1] 成晓瑜[1] 杨巍[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《食品工业科技》2011年第1期339-341,共3页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(200903012)

摘　　要：食品安全质量一直是人们高度关注的焦点,畜禽肉、水果和蔬菜等固体食品的表面在生产过程中极易受到致病菌的污染,导致食物中毒和产品召回事件,对食品产业造成严重影响。真空-蒸汽-真空(vacuum-steam-vacuum,VSV)表面杀菌技术使食品交替暴露于真空和蒸汽环境,不但可以有效杀死致病菌,而且不会对食品品质造成不良影响。本文主要介绍了VSV杀菌技术的原理、设备构造和实际应用,并指出该技术今后一段时期内的研究重点。Food safety is a significant concern for food processors and consumers, the surface of solid food, such as livestock and poultry meat,fruits and vegetables, is easily contaminated by pathogenic bacteria in processing, result in bromatoxism and product recall, it brought great negative influence on food industry.The vacuum-steamvacuum（VSV） surface pasteurization process could kill damage by exposing solid food to vacuum and steam principle, equipment structure and applications, including pathogenic bacteria effectively with little or no thermal alternatively. This paper mainly introduced the technical its research emphasis in the future.

关 键 词：畜禽肉 果蔬 表面杀菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]