辐照杀菌技术对食品品质的影响及控制研究进展  

Research progress on effect of irradiation sterilization on food quality and its control

作　　者：何凯锋 陈秀金[1] 臧鹏[2] 董海胜[2] 张梦莹 李兆周[1] HE Kaifeng;CHEN Xiujin;ZANG Peng;DONG Haisheng;ZHANG Mengying;LI Zhaozhou(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Space nutrition and food engineering key laboratory,China Astronaut Research and Training Center,Beijing 100094,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]中国航天员科研训练中心,航天营养与食品工程重点实验室,北京100094

出　　处：《食品与发酵工业》2023年第10期299-305,共7页Food and Fermentation Industries

基　　金：载人航天预先研究基金(SYFDJY08);国家自然科学基金项目(31701694);河南省优秀青年科学基金(202300410121)。

摘　　要：辐照杀菌作为一种高效的“冷”杀菌技术,能有效杀灭食品中的绝大多数有害微生物,最大限度地保持食品原有的品质,保障食品安全,故辐照杀菌将会成为延长食品保质期和保障食品品质的重要技术之一。因此,该文介绍了辐照杀菌的原理和特点,总结了辐照杀菌对食品品质、营养成分的影响及控制措施,并提出了辐照杀菌技术在食品行业应用中存在的问题及解决措施。As an efficient non-thermal sterilization technology,irradiation sterilization can not only effectively kill the majority of harmful microorganisms in food,but also maintain the original quality of food to the greatest extent,and ensure food safety.Irradiation sterilization is a potential technology for prolonging the shelf life of food and ensuring food quality.Therefore,we introduce the principle and characteristics of irradiation sterilization,overviews the influence and control measures of irradiation sterilization on food quality and nutrients,and put forward the problems and measures in the application of irradiation sterilization in food industry.

关 键 词：辐照杀菌 食品品质 营养成分 控制措施 

分 类 号：TS205[轻工技术与工程—食品科学]