鲜切果蔬物理杀菌技术研究进展  

Research Progress of Physical Disinfection Technologies for Fresh-cut Fruits and Vegetables

作　　者：张洋洋 刘聪 王嘉一 ZHANG Yang-yang;LIU Cong;WANG Jia-yi(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《中国果菜》2022年第2期35-40,共6页China Fruit & Vegetable

基　　金：湖南省教育厅优秀青年项目(20B527)。

摘　　要：随着生活节奏的加快和中央厨房产业的蓬勃发展,人们对鲜切果蔬的需求逐年增加。然而由于新鲜和即食即用的特点,微生物污染始终是鲜切果蔬产业面临的问题之一。因此,鲜切果蔬杀菌技术被广泛应用,主要有化学杀菌技术、物理杀菌技术、生物杀菌技术和进行组合后的栅栏技术。其中物理杀菌技术具有无残留、无耗材、杀菌效率好的特点,因此受到广泛关注。本文对物理杀菌技术中的热处理、紫外杀菌技术、放射线技术、脉冲强光和低温等离子体技术的研究进行了综述,以期为鲜切果蔬产业的发展提供一定的理论参考。With the accelerated pace of life and the rapid expansion of the central kitchen industry, the demand for fresh-cut fruit and vegetable products has drastically increased lately. Due to the characteristics of fresh and ready to eat, microbial contamination has always been one of the major challenges in fresh-cut food industry. Therefore,disinfection technologies for fresh-cut fruits and vegetables have been extensively studied, including chemical,physical, biological, and hurdle disinfection technologies. Among them, physical sterilization technology has the characteristics of no residue, no consumables and good sterilization efficiency, so it has attracted extensive attention.This disinfection process leaves minimal residual leftover and involves no consumables, which make it the most suitable candidate for disinfection of fresh-cut fruits and vegetables. This article summarized the research progress of various types of physical disinfection technologies including heat treatment, ultraviolet radiation, radiation technology, and pulsed light and cold plasma technology, aiming to provide a theoretical basis for the advancement of the fresh-cut industry.

关 键 词：鲜切 净菜 物理杀菌 即食果蔬 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]