[1] 车建美, 刘波, 郑雪芳, 等. 水果保鲜技术及其保鲜机理的研究进展[J]. 保鲜与加工, 2012, 12(1): 44-50.
[2] RASO J, BARBOSA-CÁNOVAS G V. Nonthermal preservation of foods using combined processing techniques[J]. Critical Reviews in Food Science and Nutrition, 2003, 43(3): 265-285.
[3] MIZUNO A, HORI Y.Destruction of living cells by pulsed high-voltage application[J]. IEEE Transactions on Industry Applications, 1988, 24(3): 387-394.
[4] 张红印, 王世珍, 黄星奕, 等. 低温等离子体应用于食品杀菌的研究进展[J]. 食品科技, 2007, 32(12): 26-29.
[5] 马东平. 低温等离子体在废水处理中的应用及其机理的研究[D]. 兰州: 西北师范大学, 2007.
[6] 徐文慧, 周锦云, 张俊. 低温等离子体技术处理难降解有机废水研究进展[J].江西化工,2018(3):40-43.
[7] 吴向阳, 仰榴青, 储金宇, 等. 低温等离子体处理废液技术[J]. 化工环保, 2002, 22(2): 111-114.
[8] SUGIARTO A T, SATO M.Pulsed plasma processing of organic compounds in aqueous solution[J]. Thin Solid Films, 2001, 386(2): 295-299.
[9] 屈广周, 李杰, 梁东丽, 等. 低温等离子体技术处理难降解有机废水的研究进展[J]. 化工进展, 2012, 31(3): 662-670.
[10] SUGIARTO A T, ITO S, OHSHIMA T, et al.Oxidative decoloration of dyes by pulsed discharge plasma in water[J]. Journal of Electrostatics, 2003, 58(1/2): 135-145.
[11] 赵海洋. 脉冲放电等离子体处理难降解有机物[D]. 上海: 复旦大学, 2011.
[12] VENUGOPALAN M, JONES R A.Chemistry of dissociated water vapor and related systems[J]. Chemical Reviews, 1966, 66(2): 133-160.
[13] SENGUPTA S K, SINGH O P.Contact glow discharge electrolysis: a study of its chemical yields in aqueous inert-type electrolytes[J]. Journal of Electroanalytical Chemistry, 1994, 369(1/2): 113-120.
[14] ABDELMALEK F, GHARBI S, BENSTAALI B, et al.Plasmachemical degradation of azo dyes by humid air plasma: yellow supranol 4 GL, scarlet red nylosan F3 GL and industrial waste[J]. Water Research, 2004, 38(9): 2339-2347.
[15] DANIELS B, SCHMIDT S, KING T, et al.The effect of simulated flash-heat pasteurization on immune components of human milk[J]. Nutrients, 2017, 9(2): 178.
[16] LEY S H, HANLEY A J, STONE D, et al.Effects of pasteurization on adiponectin and insulin concentrations in donor human milk[J]. Pediatric Research, 2011, 70(3): 278-281.
[17] MOUSSA-AYOUB T E, JAEGER H, KNORR D, et al. Impact of traditional and innovative technologies on some characteristics and bioactive compounds of Opuntia macrorhiza juice[J]. Procedia Food Science, 2011, 1: 1410-1416.
[18] 彭红, 周刚, 施庆珊. 臭氧不同作用方式杀菌效果比较[J]. 中国消毒学杂志, 2017, 34(9): 827-829.
[19] 张晓君, 王彩云, 程英, 等. 紫外杀菌技术在乳制品灭菌工艺中应用研究进展[J]. 中国乳品工业, 2019, 47(4): 47-52.
[20] WALKER S, SCHÖNFELDER J, TUGTEKIN S M, et al. Stabilization and sterilization of pericardial scaffolds by ultraviolet and low-energy electron irradiation[J]. Tissue Engineering Part C: Methods, 2018, 24(12): 717-729.
[21] 李科静. 大米中霉菌的微波杀菌工艺及机理研究[D]. 长春: 吉林大学, 2015.
[22] PARK I, PARK J, LEE H, et al.Effects of air, microwave, and microvacuum drying on brown rice quality[J]. Journal of the Korean Society for Applied Biological Chemistry, 2012, 55(4): 523-528.
[23] 李霜, 李诚, 陈安均, 等. 高压脉冲电场对调理牛肉杀菌效果的研究[J]. 核农学报, 2019, 33(4): 722-731.
[24] 黄明明, 乔维维, 章建浩, 等. 低温等离子体冷杀菌对生鲜牛肉主要腐败菌及生物胺抑制效应研究[J]. 食品科学技术学报, 2018, 36(4): 17-23.
[25] 任翠荣, 刘金光, 王世清, 等. 常压低温等离子体处理对草莓保鲜效果的影响[J]. 青岛农业大学学报(自然科学版), 2017, 34(3): 228-234.
[26] 孙艳, 张志伟, 王世清. 常压低温等离子体对黄瓜表面大肠杆菌杀菌效果及品质的影响[J]. 粮油食品科技, 2018, 26(1): 61-67.
[27] 王卓, 周丹丹, 彭菁, 等. 低温等离子体对蓝莓果实的杀菌效果及对其品质的影响[J]. 食品科学, 2018, 39(15): 101-107.
[28] CRITZER F J, KELLY-WINTENBERG K, SOUTH S L, et al.Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces[J]. Journal of Food Protection, 2007, 70(10): 2290-2296.
[29] MATAN N, PUANGJINDA K, PHOTHISUWAN S, et al.Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit[J]. Food Control, 2015, 50: 291-296.
[30] 王大卫. 低温等离子体对鱼体表面杀菌研究[D]. 福州: 福建农林大学, 2009.
[31] 斯兴开, 杨惠琳, 韦翔, 等. 低温等离子体对草鱼鱼肉品质的影响[J]. 食品科技, 2018, 43(10): 180-185.
[32] 刘品. 低温等离子体对南美白对虾防黑变及品质的影响研究[D]. 舟山: 浙江海洋大学, 2018.
[33] 乔维维, 黄明明, 王佳媚, 等. 低温等离子体对生鲜牛肉杀菌效果及色泽的影响[J]. 食品科学, 2017, 38(23): 237-242.
[34] 黄明明, 乔维维, 章建浩, 等. 低温等离子体冷杀菌对生鲜牛肉主要腐败菌及生物胺抑制效应研究[J]. 食品科学技术学报, 2018, 36(4): 17-23.
[35] RØD S K, HANSEN F, LEIPOLD F, et al. Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality[J]. Food Microbiology, 2012, 30(1): 233-238.
[36] PATIL S, MOISEEV T, MISRA N N, et al.Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package[J]. The Journal of Hospital Infection, 2014, 88(3): 162-169.
[37] MA R N, YU S, TIAN Y, et al.Effect of non-thermal plasma-activated water on fruit decay and quality in postharvest Chinese bayberries[J]. Food and Bioprocess Technology, 2016, 9(11): 1825-1834.
[38] 李天琪. 低温等离子体对即食鱿鱼丝品质的影响研究[D]. 舟山: 浙江海洋大学, 2017.
[39] DONG W L, XIAO W, LI D P, et al.Prediction of quality and storage period of soybean in small packages under different temperature[J]. Applied Mechanics and Materials, 2015, 731: 389-392. |
