| 食品中芽孢杀灭新技术 |
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| 引用本文： | 黄甜甜,陆利霞,姚丽丽,熊晓辉. 食品中芽孢杀灭新技术[J]. 食品工业科技, 2012, 33(3): 391-394 |
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| 作者姓名： | 黄甜甜 陆利霞 姚丽丽 熊晓辉 |
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| 作者单位： | 南京工业大学食品与轻工学院,江苏南京,210009 |
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| 摘 要： | 芽孢抗性强,因此如何有效杀灭芽孢是食品灭菌的重要难题之一。芽孢的杀灭技术有多种,目前应用于食品中的芽孢杀灭新技术有高压杀灭、辐射杀灭、化学试剂杀灭和低温等离子体杀灭。
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| 关 键 词： | 食品灭菌 芽孢 技术 |
New technologies on inactivation of bacterial spores in food |
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| HUANG Tian-tian,LU Li-xia,YAO Li-li,XIONG Xiao-hui. New technologies on inactivation of bacterial spores in food[J]. Science and Technology of Food Industry, 2012, 33(3): 391-394 |
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| Authors: | HUANG Tian-tian LU Li-xia YAO Li-li XIONG Xiao-hui |
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| Affiliation: | (College of Food Science and Light Industry,Nanjing University of Technology,Nanjing 210009,China) |
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| Abstract: | The high resistance of bacterial spores to physical treatments and chemical agents is one of the biggest problems in food industry.There were various kinds of sterilization technology.The new ones of high-pressure,irradiation,chemical agents,and low-temperature plasma and so on were usually used to kill bacterial spores in food. |
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| Keywords: | food sterilization spore technology |
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