脉冲强光技术对食品加工品质的影响及安全控制技术研究进展

脉冲强光是一类新兴的非热处理技术，该装置以稀有气体被电离后释放高能量的脉冲光来降低固体表面或液态食品中的微生物负载量，从而延长食品的货架寿命，且对多种营养成分造成不明显的破坏，还可以改良部分食品的理化性质和感官品质，这弥补了传统热力杀菌方法与化学杀菌方法的缺陷。脉冲强光中的光化学效应、光热效应被认为是降低食品中微生物负载量的主要机制。综合多方面的研究，脉冲强光技术在食品加工和安全控制中均取得了较好的处理效果。该研究主要综述了脉冲强光技术在食品加工和安全控制方面的应用进展，评价了不同脉冲强光处理对食品品质中部分理化指标的变化情况，最后展望了脉冲强光技术的前景与该技术的部分不足之处，为脉冲强光技术在食品工业领域广泛应用提供参考。

Research Progress on the Influence of Pulsed Intense Light Technology on Food Processing Quality and Safety Control Technology

Pulsed intense light is a kind of emerging non-heat treatment technology. The device allows theionization of rare gases to release high-energy pulsed light to reduce the microbial load on a solid surface or liquid food, so as to prolong the shelf life of food This technique does not cause obvious damage to various nutrients, and can also improve certain food physico-chemical properties and sensory quality, which makes up for the defects of traditional thermal sterilization methods and chemical sterilization methods. The photochemical and photothermal effects of pulsed intense light are considered to be the main mechanisms for reducing microbial load in food. Based on comprehensive research on various aspects, pulsed intense light technology has achieved good outcomes in food processing and safety control. This article mainly reviews the application progress of pulsed intense light technology in food processing and safety control, and evaluates the changes in some physico-chemical indexes of food quality caused by different pulsed intense light treatments. Finally, the prospect of pulsed intense light technology and some deficiencies of the technology are provided, which offers a reference for the wide application of pulsed intense light technology in the food industry.