纳米流体在液态食品杀菌中的应用及其作用机制研究进展

纳米流体是一种能替代热交换器中传统介质的新兴流体，其具有稳定性好、可重复利用、节约能耗等优点，以纳米流体为传热介质的热交换器有传热效率高、杀菌时间短的特点，更好地保持了食品感官和营养特性。该流体已成功应用于牛奶、果汁等液态食品的杀菌。本文概述了不同类型的纳米流体，如多壁碳纳米管（Multi-wall carbon nanotubes，MWCNT）/水、TiO₂/水和Al₂O₃/水纳米流体在液态食品杀菌中的应用，纳米流体的制备方法，提高纳米流体稳定性的方法，重点综述了纳米流体基于布朗运动、液膜层特性和纳米颗粒链式结构特性的导热系数增强机制，以及纳米流体基于活性氧作用、纳米颗粒与细胞壁、细胞膜及细胞内容物相互作用的杀菌机制，以期为纳米流体在食品中应用、提高食品安全性提供理论指导。

Application and Mechanism of Nanofluid in Liquid Food Sterilization

Nanofluid is an emerging fluid that can replace the traditional medium in heat exchanger. The heat exchanger using nanofluid as the heat transfer medium has the characteristics of high heat transfer efficiency, short sterilization time and can better maintain the sensory and nutritional characteristics of food based on the characteristic of nanofluid such as good stability, reusability, and energy saving. The fluid has been successfully applied to the sterilization of liquid foods (milk and juice). The application of different types of nanofluids, such as multi-wall carbon nanotubes (MWCNT)/water, TiO₂/water and Al₂O₃/water nanofluids in liquid foods sterilization are outlined. Meanwhile, the methods for preparing nanofluids and improving the stability of nanofluids are also reviewed. At last, the thermal conductivity enhancement mechanism according to its Brownian motion, liquid film layer and nanoparticle chain structure of nanofluid as well as the sterilization mechanism of nanofluids based on the reactive oxygen effect and the interaction between nanoparticle and cell wall, cell membrane and cell contents are importantly summarized. It is expected to provide theoretical guidance for the application of nanofluids in food and improve food safety.