食品工业科技2013，Vol.34Issue(15)：362-365,4.
鲜切果蔬非热杀菌技术的研究与应用
Research and application of non-thermal sterilization technology on fresh-cut fruits and vegetables
摘要
Abstract
With the development of fresh-cut fruits and vegetables industry,minimally processed fruits and vegetables has broad prospects for development due to their fresh,sanitation,nutrition and convenience.However,tissue injury could result in the quick loss of nutrition,the acceleration of microbiological pollution,enzymatic browning and the reduction of shelf-life for fresh-cut fruits and vegetables.The non-thermal sterilization technology is more effectively method to ensure fresh quality,color,flavor,and taste of fresh-cut fruits and vegetables.This article mainly reviewed that research progress in non-thermal sterilization technologies recently,such as ozone,high pressure,irradiation,high-voltage electrostatic field,ultrasonic,ultraviolet,pulsed electric field as well as in the application on fresh-cut fruits and vegetables industry.关键词
鲜切果蔬/非热杀菌技术/应用Key words
fresh-cut fruits and vegetables/ non-thermal sterilization technology/ application分类
轻工纺织引用本文复制引用
白露露,胡文忠,刘程惠,何煜波,刘易伟..鲜切果蔬非热杀菌技术的研究与应用[J].食品工业科技,2013,34(15):362-365,4.基金项目
国家自然科学基金项目(31172009) （31172009）
国家科技支撑计划项目(2012BAD38B05) （2012BAD38B05）
大连科技计划项目(2012E13SF106). （2012E13SF106）
