超声协同气体杀菌技术在果蔬产品质量安全控制中的应用

doi:10.16178/j.issn.0528-9017.20230590

摘要/Abstract

摘要：

近年来,超声波因具有高效、低碳等优势,成为非热杀菌技术领域的研究热点之一,许多研究也证实了其在控制果蔬中致病微生物,保障果蔬质量安全方面的良好效能。但超声单独作用的效果有限,与其他技术协同使用则可以有效改善这一状况。某些气体(O₃、CO₂、ClO₂等)具有广谱杀菌效果,并且价格低廉、易于获得,与超声波协同使用后,既能有效提升对果蔬的杀菌效果,还能减少有毒物质的产生。本文综述了超声波空化效应导致的声穿孔、声化学、声致发光效应,重点阐述了超声联合气体协同杀菌技术在果蔬食品安全控制中的研究进展,旨在为进一步研究基于超声协同气体杀菌技术来控制果蔬的质量安全并揭示协同机制提供参考。

关键词: 超声, 气体, 杀菌, 果蔬, 质量安全

中图分类号:

沈谦君, 潘佳能, 孙晋跃, 周文文. 超声协同气体杀菌技术在果蔬产品质量安全控制中的应用[J]. 浙江农业科学, 2023, 64(9): 2243-2250.

图/表 1

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超声协同气体杀菌技术在果蔬产品质量安全控制中的应用

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