臭氧技术及其在消毒杀菌和果蔬保鲜方面的应用研究进展  

Research progress of application of ozone technology in the disinfection and preservation

作　　者：乔彩云[1] 李建科[1] 惠伟[2] 李梦颖[1] 马倩倩[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第10期432-435,共4页Science and Technology of Food Industry

基　　金：陕西省农业科技攻关项目

摘　　要：介绍了臭氧的基本性质、产生方法、测定方法以及对果蔬生理的影响,同时列举了臭氧技术在消毒杀菌及果蔬保鲜方面的诸多应用与进展,为臭氧技术的进一步应用与发展提供参考。Basic properties of ozone,generation,determination methods and physiological effects of fruits and vegetables were explained as well as many applications of ozone in sterilization and preservation.What had been discussed above will provided some references for the further application and development of ozone technology.

关 键 词：臭氧 杀菌 保鲜 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]