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Position: Home > Articles > Advances in nonthermal sterlization technologies during the processing of fresh-cut fruits and vegetables Agricultural Engineering Technology 2007 (11) 17-24

切割果蔬加工中冷杀菌技术研究进展

作  者:
方强;乔勇进;王海宏
单  位:
上海市农业科学院农产品保鲜加工研究中心
关键词:
切割果蔬;冷杀菌;辐照
摘  要:
切割果蔬在发达国家需求量很大,在中国,随着人民生活水平的提高、各地蔬菜配送中心的建立以及北京奥运会蔬菜安全供应保障体系的逐步建设而受到重视。该文综述分析了切割果蔬加工中主要微生物的分布、数量状况以及辐照、脉冲强光、电解氧化水、臭氧、紫外、超声波等冷杀菌技术在切割果蔬中的应用研究进展,为切割果蔬业的研究和应用提供参考和依据。
译  名:
Advances in nonthermal sterlization technologies during the processing of fresh-cut fruits and vegetables
作  者:
Fang Qiang,Qiao Yongjin,Wang Haihong(Agricultural Products Storage & Processing Research Center of Shanghai Academy of Agricultural Science,Shanghai 201106,China)
关键词:
fresh-cut fruits and vegetables;nonthermal sterilization;irradiation
摘  要:
In recent years,large amount of fresh-cut fruits and vegetables was in great demand in the developed countries,in China it was emphasized step by step with the improvement of living standard of the people,the founding of vegetable delivery centers and the building of safely providing and ensurence system of vegetables of Beijing Olympic Games. This paper synthetically analyzed the distributing and amount of main microorganism in fresh-cut fruits and vegetables,and the advances in the usage of nonthermal sterilizations during the processing of fresh-cut fruits and vegetables,such as irradiation,pulsed light sterilization,electrolyzed oxidizing water sterilization,ozone,ultraviolet radiation,ultrasonic sterilization.

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