摘要
微波在食品中的应用已逐渐成为研究热点,但微波作为一种新型食品杀菌技术,特别是和其他杀菌技术联合应用的综述目前还较少。本文通过分析已有的食品微波杀菌技术,包括单微波杀菌技术、微波-巴氏杀菌技术、微波-超声联合杀菌技术、微波-红外杀菌技术、微波-脉冲电场杀菌技术的特点,总结微波及其联合杀菌技术对不同类型食品的杀菌条件和效果,旨在为微波在各类食品杀菌工艺中的应用提供参考。
The application of microwave in food has gradually become a research hotspot;however there are few reviews on microwave as a new food coordination sterilization technology,especially in combination with other sterilization technologies.This paper analyzes the characteristics of existing food microwave sterilization technology,including single microwave sterilization technology,microwave-pasteurization technology,microwave-ultrasonic combined sterilization technology,microwave-infrared sterilization technology and microwave-pulsed electric field sterilization technology.The sterilization conditions and effects of microwave on different types of food are summarized in order to provide theoretical reference for the application of microwave in all kinds of food sterilization technology.
作者
曹芸榕
吴任之
饶钧玥
杨茂杰
韩国全
CAO Yun-rong;WU Ren-zhi;RAO Jun-yue;YANG Mao-jie;HAN Guo-quan(Coll.of Food Sci.,Sichuan Agric.Uni.,Inst.of Food Process.&Safety,Sichuan Ya'an 625014)
出处
《微生物学杂志》
CAS
CSCD
2023年第3期99-106,共8页
Journal of Microbiology
基金
2020年学科建设双支计划项目(2021993114)
科研兴趣培养项目(2121996399)。
关键词
微波
食品加工
杀菌新技术
食品品质
微波联合技术
microwave
food processing
new sterilization technology
food quality
microwave combined technology
作者简介
曹芸榕,女,硕士研究生。研究方向为食品微生物。E-mail:1418851035@qq.com;通讯作者:韩国全,男,副教授,博士。研究方向为微生物与食品安全、农产品加工与品质控制。E-mail:hans_980306@sicau.edu.cn。
