脉冲强光杀菌对食品成分的影响及保鲜研究

Study on the Influence of Pulsed Light on Food Ingredients and Food Preserving

采用自制的脉冲强光杀菌装置，研究了脉冲强光杀菌对食品主要成分的影响及保鲜应用，结果表明，脉冲强光杀菌不但对微生物及酶有较强的致死和钝化作用，且对花生油、酪氨酸、葡萄糖、淀粉及ＶＣ等食品成分未造成显著破坏；脉冲强光杀菌能使采用透明塑料包装的面包保存期由８ｄ延长到１６ｄ。

Sterilizing with pulsed light was studied.The results showed that sterilizing with pulsed light had no harmful effect on starch,glucose,peanut oil,amino acid,Vitamin C,etc.Pulsed light could extend the shelf life of bread sealed by transparent film by 2 times.