食品辐照原理及安全性分析  

Principle and Safety Analysis of Food Irradiation

作　　者：曹孟云 邓朗妮 陈曦[1] 张一琪 王熙函 CAO Mengyun;DENG Langni;CHEN Xi;ZHANG Yiqi;WANG Xihan(Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学,天津300457

出　　处：《食品安全导刊》2024年第12期187-189,共3页China Food Safety Magazine

摘　　要：食品加工技术是提高和保持农产品质量的必然技术措施,辐照作为一种非热处理的物理方法已经在食品加工、贮藏、保鲜等领域得到了广泛应用,但是不少消费者认为,辐照处理会带来一些安全性问题。本文通过查阅文献,结合现有研究进展对食品辐照处理原理及其安全性进行分析,旨在缓解消费者的顾虑,促进辐照技术更好地发展。Food processing technology is an inevitable technical measure to improve and maintain the quality of agricultural products,irradiation as a non-heat treatment physical method has been widely used in food processing,storage,preservation and other fields,but many consumers believe that irradiation treatment will bring some safety problems.In this paper,the principle and safety of food irradiation treatment are analyzed by reviewing the literature and combining with the existing research progress,in order to alleviate consumer concerns and promote the better development of irradiation technology.

关 键 词：食品辐照 原理 安全性 

分 类 号：TS205[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]