广东海洋大学学报2016，Vol.36Issue(4)：101-116,16.DOI:10.3969/j.issn.1673-9159.2016.04.017
高密度CO2杀菌和钝酶及其在食品加工中应用的研究进展
Review on Inactivation of Microorganisms and Enzyme by Dense Phase Carbon Dioxide and the Application
摘要
Abstract
Dense phase carbon dioxide(DPCD)is one of the verypromising food non-thermal processing technologies, which was mainly used to inactivate microorganism and enzymein food. The paper reviews the progress oflast decademade in the basic research and application research of DPCD technology at home and abroad. The basic research fields of DPCD technology include phase equilibrium between DPCD and food system, effect and mechanism of inactivation microbial vegetative and spore by DPCD, effect and mechanism of inactivation enzyme by DPCD.The application research fields of DPCD technology include liquid food(fruit and vegetable juice,beer, milk)and solid food(fresh cut fruit and vegetable,meat,seafood) processing. Finally,some problems to be solved are discussed on the development of DPCD technology in future. The reviews will provide the reference for the research and application of DPCD in food processing.关键词
高密度CO2/杀菌/钝酶/液体食品/固体食品Key words
Dense phase carbon dioxide/Inactivation microorganisms/Inactivation enzyme/Liquid food/Solid food分类
轻工纺织引用本文复制引用
刘书成,郭明慧,刘媛,刘蒙娜,邓倩琳..高密度CO2杀菌和钝酶及其在食品加工中应用的研究进展[J].广东海洋大学学报,2016,36(4):101-116,16.基金项目
国家自然科学基金（31371801）；广东省科技计划项目（2015A020209158）；现代农业产业技术体系专项基金 （）
