Position: Home > Articles > Advances in Combined Nonthermal Sterilization Technologies
FOOD SCIENCE
2009,30
(15)
249-252
联合冷杀菌技术的研究进展
作 者：
孙卫青;樊康;徐幸莲;周光宏
单 位：
南京农业大学教育部肉品加工与质量控制重点实验室
关键词：
联合冷杀菌;超高压;超声波;辐照;CO2;气调包装
摘 要：
本文对目前国内外研究报道的一些适合于固体食品的联合冷杀菌技术进行了综述。主要包括超声波、辐照、超高压、气调等技术相互联合杀菌,在降低各单一冷杀菌技术作用强度和成本的同时,提高杀菌灭酶效果。
译 名：
Advances in Combined Nonthermal Sterilization Technologies
作 者：
SUN Wei-qing1,2,FAN Kang1,XU Xing-lian1,ZHOU Guang-hong1 (1. Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China;2. College of Life Science,Yangtze University,Jingzhou 434023,China)
关键词：
combined nonthermal sterilization technologies;high pressure;ultrasonic;radiation;CO2;modified atmosphere packaging
摘 要：
Combined nonthermal sterilization technologies are emerging and promising technologies for food sanitation and widely applied for sterilizing solid foods. This paper summarizes mainly the application of combination of ultrasonic with high pressure,combination of radiation with high pressure,combination of high pressure with CO2,combination of high pressure with modified atmosphere packaging and combination of radiation with modified atmosphere packaging in food sterilization. These combinied technologies can enhance the efficiency of inactivating microorganisms and enzyme while minimize the intensities and cost of each individual nonthermal technology.
导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
