电场技术在食品杀菌中的研究进展  

Recent Progress on Electric Field Technology in Food Sterilization

作　　者：郑子涛 金亚美 张令涛[1,2] 吴石林 徐学明 杨哪 ZHENG Zitao;JIN Yamei;ZHANG Lingtao;WU Shilin;XU Xueming;YANG Na(State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品科学》2023年第11期177-184,共8页Food Science

基　　金：国家自然科学基金面上项目(32172353);江苏省自然科学基金项目(BK20211582)。

摘　　要：食品生产涉及的杀菌单元操作是保证产品食用安全性的重要手段,当前各类杀菌技术大多是利用其热效应或非热效应以及两者的结合来实现。传统热杀菌需要传热介质并且在一定时间和温度下完成处理,而电场技术是一种同时具有热效应和非热效应的食品物理场加工技术,能降低传统热杀菌的有效温度阈值以及缩短杀菌时间,可以更好地保留食品中的营养成分,对感官品质、风味和色泽造成的影响更小。本文对欧姆加热杀菌、高压脉冲电场杀菌和感应电场杀菌的原理以及在食品加工中的前沿研究和进展进行综述,探讨目前电场杀菌技术的特点和差异,并对其未来发展方向提出了展望。The sterilization operation in food production is a key process to ensure the safety of food products,and most existing technologies for food sterilization utilizes thermal and/or non-thermal effects.Conventional heat sterilization requires a heat transfer medium,which is completed in a certain period of time at a certain temperature.Electric field processing,a non-conventional food processing technology which utilizes both thermal and non-thermal effects,can reduce the effective temperature threshold and time of conventional heat sterilization,thereby better retaining the nutritional value of foods with less impact on the sensory quality,flavor and color.This paper reviews the principles of ohmic heating sterilization,high-voltage pulsed electric field sterilization and induced electric field sterilization as well as the frontiers and progress in these sterilization technologies in the food industry,discusses the characteristics and differences between the current electric field technologies,and presents an outlook on their future development.

关 键 词：杀菌 电场 热效应 非热效应 电穿孔 电崩溃 

分 类 号：TS203[轻工技术与工程—食品科学]