超声波杀菌在食品中的研究现状

【作者】 李丹； 于淑娟；

【机构】 华南理工大学；

【摘要】 超声波杀菌技术用于食品杀菌中具有能耗低、时间短、有效保存食品营养成分和天然色、香、味等特点,具有广阔的应用前景。该文综述了超声波杀菌机理、影响因素,以及超声波单独杀菌、与其他技术联合杀菌技术的研究进展及其应用前景。更多还原

【Abstract】 Ultrasound sterilization is a potential nonthermal sterilization technique in food industry.Ultrasound can inactivate microorganisms in short time with low energy consumption and little damage on the color, odor and taste of food.In this paper,the mechanism,influencing factors and application prospects of ultrasound sterilization were discussed as well as sterilization with ultrasound alone and other technologies auxiliary.更多还原