食品工业科技Issue(1)：339-341,3.
真空-蒸汽-真空食品表面杀菌技术
Vacuum-steam-vacuum(VSV)surface pasteurization technique of solid food
摘要
Abstract
Food safety is a significant concern for food processors and consumers,the surface of solid food,such as livestock and poultry meat,fruits and vegetables, is easily contaminated by pathogenic bacteria in processing,result in bromatoxism and product recall,it brought great negative influence on food industry. The vacuum-steam-vacuum(VSV) surface pasteurization process could kill pathogenic bacteria effectively with little or no thermal damage by exposing solid food to vacuum and steam alternatively. This paper mainly introduced the technical principle,equipment structure and applications, including its research emphasis in the future.关键词
畜禽肉/果蔬/表面杀菌分类
轻工纺织引用本文复制引用
史智佳,乔晓玲,陈文华,成晓瑜,杨巍..真空-蒸汽-真空食品表面杀菌技术[J].食品工业科技,2011,(1):339-341,3.基金项目
公益性行业(农业)科研专项(200903012). （农业）
