食品加工中的热杀菌技术和非热杀菌技术

Thermal and Non-thermal Sterilization Technologies in Food Processing

传统热杀菌技术不仅能有效防止微生物引起的食品安全,而且非常经济,已广泛应用于食品工业,但其会导致食品品质劣变,包括颜色变化、口味改变、香气损失、营养破坏和质构变化。近年来,新型热杀菌技术和非热杀菌技术由于能更好地保持食品品质而引起了食品工业界越来越多的关注。

Conventional thermal processing has been used as an effective and economical technique for ensuring microbiological food safety in food industry. However, it also affects the color, flavor and nutrition of the product. In recent years, to retain the high-quality food, novel thermal processing and non-thermal processing have attracted extensive attention in food industry.