食品工业中新型杀菌技术研究进展  

Research progress of new sterilization technology in food industry

作　　者：徐娟[1] 张昭寰 肖莉莉[1] 王旭[1] 潘迎捷[1,2] 赵勇[1,2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]农业部水产品贮藏保鲜质量安全风险评估实验室上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品工业科技》2015年第16期378-383,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31271870);上海市科委计划项目(14DZ1205100;14320502100;12391901300);上海市科技兴农重点攻关项目(沪农科攻字2014第3-5号)

摘　　要：随着人们对食品安全要求的提高以及科学技术的发展,食品杀菌技术不断得到研究与应用。传统杀菌技术虽然能保证食品在微生物方面的安全,但会破坏食品的营养成分和天然特性。为了更大限度保持食品固有品质,一些新型杀菌技术应运而生,如超高压杀菌技术、低温等离子体杀菌技术、纳米颗粒杀菌技术、酸性电解水杀菌技术和噬菌体杀菌技术。本文详述了这些新技术的原理及其在食品工业中的应用,并对它们的发展前景进行了展望,以期为新型杀菌技术在食品工业中的推广应用和提高食品的质量安全提供参考。With the improvement of requirements of food safety and development of science and technology, much research and application of sterilization technology have recently been made. Traditional processing had been used as an effective technique for ensuing microbiological food safety in food industry. However,it also destroys nutrition and affects natural characteristics of the product. In order to keep the inherent quality of food to the greatest extent,some new sterilization technologies were emerging,such as ultra-high pressure processing, atmospheric non-equilibrium plasma,nanoparticles,acidic electrolyzed water and bacteriophages sterilization. The principle and their application in food industry were discussed in detail and this article also expected the development foreground of them, in order to provide reference information for application and development of these technologies and guarantee for food quality and security.

关 键 词：新型杀菌技术 食品 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]