低温等离子体技术在食品行业的应用研究进展  

Application of Low Temperature Plasma Technology in the Food Industry:A Review

作　　者：陈林[1] 范美琪 李玉杰 郑学超 郝建雄[1] CHEN Lin;FAN Meiqi;LI Yujie;ZHENG Xuechao;HAO Jianxiong(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000

出　　处：《食品研究与开发》2024年第13期196-203,共8页Food Research and Development

基　　金：国家自然科学基金资助项目(31972170);河北省现代农业产业技术体系项目(HBCT2023210203);河北省现代农业产业技术体系项目(HBCT2024270206);河北省农业科技成果转化资金项目(V1648647450672);河北省自然科学基金杰出青年基金项目(C2018208085)。

摘　　要：近年来,低温等离子体技术发展迅速,由于低温等离子体设备具有易安装、样品处理简单、绿色环保等性能优势,因此在食品工业领域越来越受到重视。该文在阐析低温等离子体技术的相关概念及分类的基础上,重点对低温等离子体在食品杀菌与贮存、降解真菌毒素与农药残留及菌藻诱变方面的应用进行阐述。以期为低温等离子体技术在食品行业的广泛应用提供参考。In recent years,low temperature plasma technology has developed rapidly,and due to the perfor⁃mance advantages such as easy equipment installation,simple sample processing,and environmental friendli⁃ness,it has been increasingly valued in the food industry.In addition to elucidating relevant concepts and clas⁃sifications of low temperature plasma technology,this paper focused on the application of low temperature plasma in food sterilization and storage,degradation of fungal toxins,pesticide residues,and mutagenesis in bacteria and algae.It aimed to provide reference for the widespread application of low temperature plasma tech⁃nology in the food industry.

关 键 词：低温等离子体 杀菌 贮存 真菌毒素 农药残留 诱变 

分 类 号：TS205[轻工技术与工程—食品科学]