臭氧微纳米气泡在食品杀菌中的应用  

Application of ozone micro-and nanobubbles in food sterilization

作　　者：周辉 徐华兴 高亚飞 徐宝才 ZHOU Hui;XU Huaxing;GAO Yafei;XU Baocai(College of Food and Bioengineering,Hefei University of Technology,Hefei 230000,China;Anhui Hefeng Food Co.Ltd.,Bozhou 236000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230000 [2]安徽禾丰食品有限责任公司,安徽亳州236000

出　　处：《包装与食品机械》2023年第6期1-8,共8页Packaging and Food Machinery

基　　金：合肥市关键共性技术研发项目(2021GJ079);安徽省重大科技专项(202206e08020006)。

摘　　要：阐述微纳米气泡的理化特性和臭氧的强氧化性,研究臭氧微纳米气泡应用于食品杀菌的可行性,主要从微纳米气泡的理化特性、制备方法、表征方法,以及臭氧微纳米气泡在水处理、果蔬清洗和水产品杀菌中的应用进行阐述,并对臭氧微纳米气泡在食品杀菌中的应用进行展望,以期促进臭氧微纳米气泡在食品领域的研究和应用。This paper mainly describes the physical and chemical properties of micro-and nanobubbles and the strong oxidation of ozone,and studies feasibility of the application of ozone micro-and nanobubbles in food sterilization,mainly from the physical and chemical properties of MNBs,preparation methods and characterization methods,as well as the application of OMNBs in water treatment,fruit and vegetable cleaning and aquatic product sterilization.The application of OMNBs in food sterilization was prospected in order to promote the research and application of OMNBs in the food field.

关 键 词：臭氧微纳米气泡 理化特性 制备方法 食品杀菌 

分 类 号：TS203[轻工技术与工程—食品科学]