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新型鲜切果蔬杀菌技术研究进展
引用本文:王成,陈于陇,刘忠义,张雁,姚锡镇.新型鲜切果蔬杀菌技术研究进展[J].农产品加工.学刊,2011(10):7-13,29.
作者姓名:王成  陈于陇  刘忠义  张雁  姚锡镇
作者单位:湘潭大学化工学院;广东省农业科学研究院蚕业与农产品加工研究所广东省农产品加工公共实验室
基金项目:2009粤港招标关键领域重点突破招标项目(2009498D23);广东省科技计划项目(2009B020311008);广州市科技计划项目(2010Z1-E201)
摘    要:鲜切果蔬是一种新型的安全、绿色、环保的果蔬产品,符合现代社会对健康食品的要求,有很大的发展前景。杀菌是保证鲜切果蔬品质安全的重要环节,目前应用最多还是含氯杀菌剂,但因其含有诸多弊端,因此新型的替代杀菌技术得到了广泛的研究。从新型化学杀菌技术、物理杀菌技术和生物杀菌技术3方面,系统总结了近些年出现的取代含氯杀菌剂的新型鲜切果蔬杀菌技术,阐述了新型杀菌技术的杀菌效果及其优缺点,并对其未来的应用前景进行了展望。

关 键 词:鲜切果蔬  微生物  杀菌  新型杀菌技术

Research Progress on New Sterilization Technology of Fresh-cut Fruits and Vegetables
Wang Cheng,Chen Yulong,Liu Zhongyi,Zhang Yan,Yao Xizhen.Research Progress on New Sterilization Technology of Fresh-cut Fruits and Vegetables[J].Nongchanpin Jlagong.Xuekan,2011(10):7-13,29.
Authors:Wang Cheng  Chen Yulong  Liu Zhongyi  Zhang Yan  Yao Xizhen
Institution:1.College of Chemical Engineering,Xiangtan University,Xiangtan,Hu’nan 411105,China; 2.Sericulture & Agro-food Product Processing Research Institute,Guangdong Open Access Laboratory of Agricultural Product Processing,Guangdong Academy of Agricultural Science,Guangzhou,Guangdong 510610,China)
Abstract:Fresh-cut fruits and vegetables is a new type of safe,green and environmental friendly products.It can meet the requirements of modern society on food and will make great development in the future.The sterilization of fresh-cut fruits and vegetables is one crucial processing procedure to ensure the quality and safety of the products.Chlorine-based sanitizing agents are the most widely used sanitizers in fresh-cut industry at present,but still have many disadvantages.Thus new alternative sterilization techniques have been widely studied.In this paper,the major new alternative sterilization techniques are summarized,including their advantages and disadvantages respectively.Finally,the development prospect of new sterilization methods on fresh-cut fruits and vegetables is also given.
Keywords:fresh-cut fruits and vegetables  microbe  sterilization  new sterilization technology
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