冷等离子体食品杀菌应用研究进展  

Research progress of cold plasma application in food sterilization

作　　者：张晔 刘志伟[1,2] 谭兴和[1,2] 郭红英[1,2] 王栏树[3] 成才良 ZHANG Ye;LIU Zhiwei;TAN Xinghe;GUO Hongying;WANG Lanshu;CHENG Cailiang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China;Hunan Jiayan Food Co.,Ltd.,Changsha 410123,China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南佳宴食品有限公司,湖南长沙410123

出　　处：《中国酿造》2019年第1期20-24,共5页China Brewing

基　　金：国家重点研发计划项目(2018YFD0400805)

摘　　要：冷等离子体作为一种新兴的食品非热杀菌技术,已引起全球科学家的关注。该技术具备低温、短时、破坏性小、无残留等优点,目前在食品杀菌中已得到快速的发展。与传统的热杀菌技术相比,能够极大地减少食品杀菌过程中营养物质的损耗,改善产品的色泽和风味,有效地解决热敏性食品的杀菌难题。该文综述了冷等离子体的杀菌机理、食品表面及包装材料的杀菌、净化废水、表面去污等领域应用研究进展,为冷等离子体技术在食品工业中的广泛应用提供参考。Cold plasma(CP),as an emerging non-thermal sterilization technology,has attracted the attention of scientists all over the world.CP has many advantages,including low processing temperature,short-time,low destruction and no residue.Nowadays,CP has a rapid development in food sterilization.Compared with traditional thermal sterilization technology,CP can greatly reduce the loss of various nutrition,improve food color and flavor,and solve the technical problems of heat-sensitive foods effectively in the period of food sterilization.The recent progress in the applications of CP in food processing,including sterilization mechanism,sterilization of food surfaces and packaging materials,waste-water treatment,as well as surface decontamination were reviewed,which provided information for the application of CP in the food industry.

关 键 词：冷等离子体 杀菌 食品 非热杀菌 

分 类 号：TS201.6[轻工技术与工程—食品科学]