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Position: Home > Articles > Sterilization of Several Foods by Glow Discharge Low Temperature Plasma and Its Effects on Food Quality Journal of Anhui Agricultural Sciences 2015 (18) 310-312+315

辉光放电低温等离子体技术对食品的杀菌及其品质影响研究

作  者:
李兆杰;刘小菁;杨丽君;纪玉梅;房保海;郝莹;王静;张玉春;魏玮
单  位:
威海出入境检验检疫局;威海市市立医院;潍坊出入境检验检疫局;山东出入境检验检疫局;威海职业技术学院
关键词:
低温等离子体;辉光放电;食品;杀菌;品质
摘  要:
[目的]探讨辉光放电低温等离子体技术对不同类型食品的杀菌效果,同时对杀菌后的食品品质变化进行评价。[方法]应用辉光放电低温等离子体技术对鱼肉、奶粉、牛奶、淀粉、橙汁5种食品进行杀菌试验,对杀菌前后鱼片的过氧化值和酸价、橙汁饮料的维生素C含量进行比较分析。[结果]辉光放电低温等离子体技术对5种不同类型食品均具有明显的杀菌作用,但不能将细菌全部杀灭;对鱼片的过氧化值、酸价没有显著影响,对橙汁饮料中的维生素C略有影响。[结论]辉光放电低温等离子体技术对食品具有明显的杀菌效果,其优势是绿色、安全、环保。
译  名:
Sterilization of Several Foods by Glow Discharge Low Temperature Plasma and Its Effects on Food Quality
作  者:
LI Zhao-Jie;LIU Xiao-Jing;YANG Li-Jun;Weihai Entry-Exit Inspection and Quarantine Bureau;Weihai Vocational College;
关键词:
Low temperature plasma;;Glow discharge;;Food;;Sterillization;;Quality
摘  要:
[Objective] To discuss the sterilization effects of low temperature plasma by glow discharge on fish,milk powder,milk,amylum and orange juice,and to evaluate the differences of food quality after sterilization. [Method] Five kinds of foods were sterilized by low temperature plasma by glow discharge. Meanwhile,the parameters of the peroxide value and acid value of fish,the content of vitamine C before and after sterilization were compared statistically.[Result]After sterilization,bacteria in five different types of foods decreased obviously to a certain extent,but not completely. There were no significant differences in the peroxide value and acid value of fish before and after sterilization,and just a little decrease in vitamine C of orange juice.[Conclusion]Low temperature plasma by glow discharge is an effective tool of food sterilization,with the advantages of greenness,safety and environmental protection.

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