食品中芽孢杀灭新技术  

New technologies on inactivation of bacterial spores in food

作　　者：黄甜甜[1] 陆利霞[1] 姚丽丽[1] 熊晓辉[1] 

机构地区：[1]南京工业大学食品与轻工学院,江苏南京210009

出　　处：《食品工业科技》2012年第3期391-394,共4页Science and Technology of Food Industry

摘　　要：芽孢抗性强,因此如何有效杀灭芽孢是食品灭菌的重要难题之一。芽孢的杀灭技术有多种,目前应用于食品中的芽孢杀灭新技术有高压杀灭、辐射杀灭、化学试剂杀灭和低温等离子体杀灭。The high resistance of bacterial spores to physical treatments and chemical agents is one of the biggest problems in food industry.There were various kinds of sterilization technology.The new ones of high-pressure,irradiation,chemical agents,and low-temperature plasma and so on were usually used to kill bacterial spores in food.

关 键 词：食品灭菌 芽孢 技术 

分 类 号：TS201.2[轻工技术与工程—食品科学]