非热杀菌技术在食品中的应用(1)

Advanced Sterilization Technique in Food By Non-therm alProcessing(1)

非热杀菌是当代一类崭新的技术,它既有利于保持食品功能成分的生理活性,又有利于保持原料的色、香、味及营养成分。介绍了超高压杀菌(UHP)、超高压脉冲电场杀菌(PEF)、脉冲强光杀菌(PSL)、微波杀菌(MW)、放射线杀菌(RADIATION)、臭氧杀菌(OZONE)、生物保藏(Bio-conserve)和膜分离(FilmSeparation)技术在食品中的应用及其发展现状。

Food cold sterilization is a new developing technique, which contributes to protect functional factors, and keep natural color, flavor and nutritional ingredients of food. This article would introduce some cold sterilization techniques, such as, UHP, PEF, PSL, MW, RADIATION, OZONE, Bio-conserve and Film Separation, and their application actuality in food field.