食品杀菌保鲜中低温等离子体活化水的应用分析  

Application Analysis of Low Temperature Plasma Activated Water in Food Sterilization and Preservation

作　　者：孙永才 孙秀娇 于冰 SUN Yongcai;SUN Xiujiao;YU Bing(Qingdao Haier Refrigerator Co.,Ltd.,Qingdao 266101,China)

机构地区：[1]青岛海尔电冰箱有限公司,山东青岛266101

出　　处：《现代食品》2024年第23期109-111,共3页Modern Food

摘　　要：近年来,低温等离子体活化水在食品杀菌保鲜领域展现出巨大的应用潜力。通过在水中或水面上进行等离子体放电,可以生成富含活性氧、活性氮等成分的等离子体,这种等离子体具有独特的理化特性,包括较高的氧化还原电位、较低的pH值等。低温等离子体活化水能有效杀灭包括细菌、酵母和霉菌在内的多种微生物,同时维持食品本身的品质不受明显损害。基于此,本文探讨了低温等离子体活化水的杀菌机理及作用,并分析了其在食品杀菌保鲜中的应用,以供参考与借鉴。In recent years,low-temperature plasma activated water has shown great application potential in the field of food sterilization and preservation.By conducting plasma discharge in water or on the water surface,plasma rich in components such as reactive oxygen species and reactive nitrogen species can be generated.This kind of plasma has unique physicochemical properties,including a relatively high redox potential and a relatively low pH value.Low-temperature plasma activated water can effectively kill various microorganisms including bacteria,yeast and mold,while maintaining the quality of the food itself without significant damage.Based on this,this article discusses the sterilization mechanism and effect of low-temperature plasma activated water,and analyzes its application in food sterilization and preservation for reference.

关 键 词：食品 杀菌保鲜 低温等离子体活化水 杀菌机理 

分 类 号：TS205[轻工技术与工程—食品科学]