文章摘要
樊丽华;侯福荣;马晓彬;邹明明;郭鸣鸣;丁甜;刘东红.超声波及其辅助灭菌技术在食品微生物安全控制中的应用[J].中国食品学报,2020,20(7):326-336
超声波及其辅助灭菌技术在食品微生物安全控制中的应用
The Application of Ultrasound and Assistant Sterilization Technologies in Food Microbiological Control: A Review
  
DOI:
中文关键词: 超声波  灭菌机制  超声波辅助杀菌技术  食品安全
英文关键词: ultrasound  sterilization mechanism  ultrasound-assisted sterilization technology  food safety
基金项目:国家重点研发计划项目(2016YFD0400301)
作者单位
樊丽华;侯福荣;马晓彬;邹明明;郭鸣鸣;丁甜;刘东红 浙江大学生物工程系统与食品科学学院浙江大学馥莉研究院 
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中文摘要:
      超声波作为一种有效的辅助杀菌技术,已成功用于多种液体食品中微生物的控制,在食品加工领域具有广阔的应用前景。本文阐述了超声波灭菌机制,认为超声波产生的空化效应是导致微生物失活的主要原因。此外,讨论了影响超声波杀菌效果的主要因素,并综述近年来超声波辅助灭菌技术(如热、压力、臭氧、脉冲电场、紫外线及抗菌剂等)的研究情况,为超声波及其辅助灭菌技术在食品微生物安全控制中的应用提供理论基础。
英文摘要:
      Ultrasound, an efficient auxiliary sterilization method, has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment, which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore, the research progress on sterilization processes using ultrasound and the combined techniques (such as heat, pressure, ozone, pulsed electric field, ultraviolet and antimicrobial solution) were reviewed, in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.
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