辉光放电低温等离子体技术对食品的杀菌及其品质影响研究

Sterilization of Several Foods by Glow Discharge Low Temperature Plasma and Its Effects on Food Quality

[目的]探讨辉光放电低温等离子体技术对不同类型食品的杀菌效果,同时对杀菌后的食品品质变化进行评价。[方法]应用辉光放电低温等离子体技术对鱼肉、奶粉、牛奶、淀粉、橙汁5种食品进行杀菌试验,对杀菌前后鱼片的过氧化值和酸价、橙汁饮料的维生素C含量进行比较分析。[结果]辉光放电低温等离子体技术对5种不同类型食品均具有明显的杀菌作用,但不能将细菌全部杀灭;对鱼片的过氧化值、酸价没有显著影响,对橙汁饮料中的维生素C略有影响。[结论]辉光放电低温等离子体技术对食品具有明显的杀菌效果,其优势是绿色、安全、环保。

[ Objective ] To discuss the sterilization effects of low temperature plasma by glow discharge on fish,milk powder,milk,amylum and orange juice,and to evaluate the differences of food quality after sterilization. [ Method] Five kinds of foods were sterilized by low temperature plasma by glow discharge. Meanwhile,the parameters of the peroxide value and acid value of fish,the content of vitamine C before and after steri- lization were compared statistically. [ Result ] After sterilization, bacteria in five different types of foods decreased obviously to a certain extent,but not completely. There were no significant differences in the peroxide value and acid value of fish before and after sterilization, and just a little de- crease in vitamine C of orange juice. [ Conclusion] Low temperature plasma by glow discharge is an effective tool of food sterilization ,with the ad- vantages of greenness ,safety and environmental protection.