| 冷杀菌技术及其在食品中应用 |
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| 引用本文： | 任文霞,李建科.冷杀菌技术及其在食品中应用[J].粮食与油脂,2007(12):22-23. |
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| 作者姓名： | 任文霞 李建科 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院,陕西西安,710062 |
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| 摘 要： | 冷杀菌技术是一种新技术,既能杀灭食品中微生物、又能最大限度保持食品色泽、香味及营养成分。该文着重介绍超高压杀菌、高压脉冲电场杀菌、脉冲强光杀菌、臭氧杀菌、膜分离杀菌、紫外线杀菌等冷杀菌技术杀菌原理及其在食品中应用。
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| 关 键 词： | 食品 冷杀菌 杀菌技术 |
| 文章编号： | 1008-9578（2007）12-0022-02 |
| 收稿时间： | 2007-09-23 |
| 修稿时间： | 2007年9月23日 |
Cold sterilization technology and its application in foods |
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| REN Wen-xia,LI Jian-ke.Cold sterilization technology and its application in foods[J].Cereals & Oils,2007(12):22-23. |
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| Authors: | REN Wen-xia LI Jian-ke |
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| Abstract: | Cold sterilization is a developing technique, which contributes to keep natural color, flavor and nutritional ingredients of food. This article especially introduced the sterilization technologies of ultro-high pressure, high voltage plused electric fields, high pulsed-light, O3, membrane separation and ultroviolet radiation, and their application in food field. |
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| Keywords: | food cold sterilization sterilization technology |
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