电子束辐照技术对食品品质的影响及在食品中的应用研究进展  

Research progress on the effect of electron beam irradiation technology on food quality and its application in food

作　　者：燕欣悦 胡风庆[1] 宁崇 李慧宇 李芳 郭崇婷 YAN Xinyue;HU Fengqing;NING Chong;LI Huiyu;LI Fang;GUO Chongting(School of Life Science,Liaoning University,Shenyang,Liaoning 110031,China;Light Industry College,Liaoning University,Shenyang,Liaoning 110031,China;Dandong Ande Biotechnology Co.,Ltd.,Dandong,Liaoning 118300,China)

机构地区：[1]辽宁大学生命科学院,辽宁沈阳110031 [2]辽宁大学轻型产业学院,辽宁沈阳110031 [3]丹东安德生物科技有限公司,辽宁丹东118300

出　　处：《食品与机械》2025年第2期216-225,共10页Food and Machinery

摘　　要：电子束辐照是一种非热杀菌技术,由于高效杀菌、绿色节能、安全无残留且可以最大程度保留食品感官特性和营养品质等特点,被广泛应用于食品工业。文章对电子束辐照技术的原理特点、对食品品质的影响以及在食品工业中的应用和控制因素进行综述,并展望了电子束辐照技术未来研究的重要方向。Electron beam irradiation is a non-thermal sterilization technology that is widely used in the food industry due to its efficient sterilization,energy-saving,safety,residue-free nature,and ability to retain the sensory attributes and nutritional quality of food to the greatest extent.This paper reviews the principles and characteristics of electron beam irradiation technology,its impact on food quality,and its applications and controlling factors in the food industry.It also looks forward to the important directions for future research on electron beam irradiation technology.

关 键 词：电子束 辐照杀菌 食品品质 控制因素 应用 

分 类 号：TS2[轻工技术与工程—食品科学与工程]