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低温等离子体活化水在食品杀菌保鲜中的应用
唐林;王松;郭柯宇;杨勇;刘书亮;郭洪祥1,2,3
1.四川农业大学食品学院;2.四川农业大学食品加工与安全研究所;3.四川金忠食品有限公司
摘要:
低温等离子体在抗菌、杀虫、活性包装、食品功能化和废物处理等方面已有研究。经低温等离子体活化的水体,简称等离子体活化水(PAW),可以直接以空气为工作气体,蒸馏水为溶液产生,富含多种生物活性物质且对环境友好,在食品工业中有广阔的应用前景。本文综述PAW的产生装置、理化性质、杀菌机理和效果以及在食品保鲜中的应用,旨在为其生产和应用提供参考。
关键词:  等离子体活化水  产生装置  杀菌机理  食品保鲜  应用
DOI:
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基金项目:成都市重大科技应用示范项目(2019YF0900050SN)
The Application of Low-temperature Plasma Activated Water in Food Sterilization and Preservation
Abstract:
Low-temperature plasma has been studied in antimicrobial, pesticidal, food functionalization and waste treatment. Water activated by low temperature plasma, called Plasma Activated Water (PAW) for short, can be directly produced by air as the working gas and distilled water as the solution, which is rich in a variety of bioactive substance and environmentally friendly, has a broad application prospect in food industry. This review summarizes the generator of PAW, physicochemical properties, sterilization mechanism and effect and application in food preservation, aiming to provide reference for its wide application.
Key words:  plasma activated water  generator  sterilization mechanism  food preservation  application

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