| 臭氧技术及其在消毒杀菌和果蔬保鲜方面的应用研究进展 |
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| 引用本文： | 乔彩云,李建科,惠伟,李梦颖,马倩倩.臭氧技术及其在消毒杀菌和果蔬保鲜方面的应用研究进展[J].食品工业科技,2012,33(10):432-435. |
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| 作者姓名： | 乔彩云 李建科 惠伟 李梦颖 马倩倩 |
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| 作者单位： | 1. 陕西师范大学食品工程与营养科学学院,陕西西安,710062
2. 陕西师范大学生命科学学院,陕西西安,710062 |
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| 基金项目： | 陕西省农业科技攻关项目 |
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| 摘 要： | 介绍了臭氧的基本性质、产生方法、测定方法以及对果蔬生理的影响,同时列举了臭氧技术在消毒杀菌及果蔬保鲜方面的诸多应用与进展,为臭氧技术的进一步应用与发展提供参考。
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| 关 键 词： | 臭氧 杀菌 保鲜 应用 |
Research progress of application of ozone technology in the disinfection and preservation |
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| QIAO Cai-yun,LI Jian-ke,HUI Wei,LI Meng-ying,MA Qian-qian.Research progress of application of ozone technology in the disinfection and preservation[J].Science and Technology of Food Industry,2012,33(10):432-435. |
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| Authors: | QIAO Cai-yun LI Jian-ke HUI Wei LI Meng-ying MA Qian-qian |
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| Affiliation: | 1(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China;2.College of Life Sciences,Shaanxi Normal University,Xi’an 710062,China) |
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| Abstract: | Basic properties of ozone,generation,determination methods and physiological effects of fruits and vegetables were explained as well as many applications of ozone in sterilization and preservation.What had been discussed above will provided some references for the further application and development of ozone technology. |
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| Keywords: | ozone disinfection preservation application |
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