超声波技术对食品杀菌效果及其与巴氏杀菌法的差异探究  

Effect of ultrasonic technology on food sterilization and its difference with pasteurization

作　　者：贾雯 JIA Wen(West China achool of public health,Sichuan university,Sichuan Chengdu 610000,China)

机构地区：[1]四川大学华西公共卫生学院,四川城都610000

出　　处：《食品工程》2021年第4期41-42,57,共3页Food Engineering

摘　　要：近年来,超声波技术逐渐应用于食品工业领域,该项技术杀菌效果较好,较巴氏杀菌对食品品质和风味的损害性更低,被视为一种具有潜力的非热力杀菌技术。对超声波技术进行简单介绍并对其影响因素进行探究,同时与传统热力杀菌技术巴氏杀菌法进行对比,为超声波技术的广泛应用提供必要的理论背景。Recently, the ultrasonic technology has gradually applied in the food industry. This technology is effective in sterilization and less harmful to the quality and flavor of food than the pasteurization, which is regarded as a potential non-thermal sterilization technology. At present, the mechanism of ultrasonic sterilization is mainly considered to be the cavitation. This article briefly introduced the ultrasonic technology, explored its influencing factors,and compared it with the traditional thermal sterilization technology pasteurization, which provided the necessary theoretical background for the further application of the ultrasonic technology.

关 键 词：超声波 杀菌 巴氏杀菌法 非热力杀菌技术 食品工业 

分 类 号：TS207.3[轻工技术与工程—食品科学]