食品冷杀菌技术研究进展  

Research progress in cold sterilization of foods

作　　者：夏文水[1] 钟秋平[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《中国食品卫生杂志》2003年第6期539-544,共6页Chinese Journal of Food Hygiene

摘　　要：食品冷杀菌技术是指不用热能杀死微生物 ,不影响食品营养、质构、色泽和风味的新兴杀菌技术。通过介绍超高压杀菌、射线杀菌、超高压脉冲电场杀菌、脉冲强光杀菌、磁力杀菌、紫外线杀菌和二氧化钛光催化杀菌技术 ,详述其基本原理及其在食品工业中应用研究进展。Food cold sterilization is a new and developing technology,which kills microorganism without heating and does not affect the nutrient,texture,color and flavor of food.This technology includes ultra-high pressure processing(UHP),irradiation,high-voltage pulsed electronic field,pulse light,magnetic sterilization,ultraviolet and titanium dioxide light-catalyzed sterilization.The principles and research progresses of cold sterilization in food industries are discussed in detail.

关 键 词：食品 冷杀菌技术 超高压杀菌 射线杀菌 超高压脉冲电场杀菌 脉冲强光杀菌 磁力杀菌 

分 类 号：TS205[轻工技术与工程—食品科学]