微波杀菌对果汁品质的影响

微波杀菌作为一种新型的杀菌技术，其利用微波的热效应和非热效应的双重作用抑制或消除微生物，不仅能够提高果汁的灭菌速率，还能有效地提升果汁的安全性、稳定性和新鲜度，使果汁的品质与原汁更接近，因而受到人们广泛的关注。目前，微波杀菌是果汁杀菌领域的研究热点，亦是极具工业化应用前景的杀菌技术之一。因微波参数对果汁的杀菌效果及品质存在较大的影响，所以在选择微波参数时需要针对不同的果汁通过试验确定最优的杀菌方案。本文介绍了微波杀菌的机制，综述了微波杀菌对果汁微生物的影响，微波频率、微波功率、微波时间对微波杀菌效果的影响及微波杀菌对果汁理化指标和感官指标的影响，并对微波杀菌未来发展趋势进行了展望，以期为后续微波杀菌的技术发展提供参考。

Effects of microwave sterilization on fruit juice quality

As a new type of sterilization technology, microwave sterilization uses the dual effects of microwave thermal effect and non-thermal effect to inhibit or eliminate microorganisms, which can not only improve the sterilization rate of fruit juice, but also effectively improve the safety, stability and freshness of fruit juice. The quality of fruit juice is closer to the original juice, so it has received widespread attention. At present, microwave sterilization is a research hotspot in the field of fruit juice sterilization, and it is also one of the sterilization technologies with great industrial application prospects. Because microwave parameters have a great influence on the sterilization effect and quality of fruit juice, it is necessary to determine the optimal sterilization plan for different fruit juices through experiments when selecting microwave parameters. This paper introduced the mechanism of microwave sterilization, and reviewed the effects of microwave sterilization on fruit juice microorganisms, the effects of microwave frequency, microwave power, and microwave time on the effect of microwave sterilization and the effects of microwave sterilization on physical and chemical indicators and sensory indicators of juice, and prospected the future development trend of microwave sterilization, so as to provide a reference for the subsequent technological development of microwave sterilization.