脉冲强光在食品杀菌中的应用研究进展  

Research Progress on Application of Pulsed Light in Food Sterilization

作　　者：王龑 郑勇[1] 杨开[1] Wang Yan;Zheng Yong;Yang Kai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014)

机构地区：[1]浙江工业大学食品科学与工程学院,杭州310014

出　　处：《中国食品学报》2021年第9期397-408,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2019C02074);国家重点研发计划项目(2017YFC1600904)。

摘　　要：脉冲强光是一种新兴的非热杀菌技术。它利用瞬间产生的高能脉冲光达到杀菌效果,无化学物质残留且杀菌效果好,对食品中营养成分特别是抗氧化物质具有较好的保持作用。本文结合近10年的研究,综述脉冲强光处理对细菌、真菌、病毒等食品中常见微生物的杀菌效果,脉冲强光处理对色泽、硬度、风味、总酚、抗氧化物质等食品品质的影响以及包装材料和食品接触面对于脉冲强光处理效率的影响,为脉冲强光杀菌技术应用于食品的生产提供参考。Pulsed light is an emerging non-thermal sterilization technology.It uses the instantaneous high-energy pulsed light to achieve the sterilization effect,without chemical residue and having good sterilization effect.At the same time,it has a good maintenance effect on the nutrients in food,especially the antioxidant substances.This article combined the research of the past ten years to review the sterilization effect of pulsed light treatment on common microorganisms in foods such as bacteria,fungi and viruses,the effect of pulsed light treatment on food quality such as color,hardness,flavor,total phenol and antioxidant substances and the influence factors affecting the efficiency of pulsed light treatment by packaging materials and food contact surfaces,which would provide a basis for the practical application of pulsed light sterilization technology in food production.

关 键 词：脉冲强光 杀菌效果 食品品质 包装材料 影响因素 

分 类 号：TS205[轻工技术与工程—食品科学]