粉状香辛料杀菌技术及其应用

Sterilization Technology and Application of Powdery Spices

通过分析香辛料的生长特点和微生物污染现状,指出杀菌处理对食品安全的重要性。在此基础上,介绍了现有的杀菌技术,分析其特点和存在的缺陷。提出了一种新的基于低压高频电加热与干热空气耦合的粉状香辛料杀菌技术手段,为解决香辛料的食用安全问题提供了解决方案。

By analyzing the growth characteristics of spices and the status of microbial contamination,the importance of sterilization for food safety was pointed out.On this basis,the existing bactericidal technology was introduced,and its characteristics and shortcomings were analyzed.A new sterilization technology of powdered spices based on the coupling of low-voltage and high-frequency electric heating and dry-hot air was proposed,which provided a solution for the food safety of spices.