| 微波及其联合杀菌技术在食品中的应用研究进展 |
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| 引用本文： | 曹芸榕,吴任之,饶钧玥,杨茂杰,韩国全.微波及其联合杀菌技术在食品中的应用研究进展[J].微生物学杂志,2023(3):113-120. |
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| 作者姓名： | 曹芸榕 吴任之 饶钧玥 杨茂杰 韩国全 |
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| 作者单位： | 四川农业大学食品学院 食品加工与安全研究所，四川 雅安 625014 |
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| 基金项目： | 2020年学科建设双支计划项目(2021993114);科研兴趣培养项目(2121996399) |
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| 摘 要： | 微波在食品中的应用已逐渐成为研究热点，但微波作为一种新型食品杀菌技术，特别是和其他杀菌技术联合应用的综述目前还较少。本文通过分析已有的食品微波杀菌技术，包括单微波杀菌技术、微波-巴氏杀菌技术、微波-超声联合杀菌技术、微波-红外杀菌技术、微波-脉冲电场杀菌技术的特点，总结微波及其联合杀菌技术对不同类型食品的杀菌条件和效果，旨在为微波在各类食品杀菌工艺中的应用提供参考。
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| 关 键 词： | 微波 食品加工 杀菌新技术 食品品质 微波联合技术 |
Advances in the Application of Microwave and Combined Sterilization Technology in Foods |
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| CAO Yun-rong,WU Ren-zhi,RAO Jun-yue,YANG Mao-jie,HAN Guo-quan.Advances in the Application of Microwave and Combined Sterilization Technology in Foods[J].Journal of Microbiology,2023(3):113-120. |
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| Authors: | CAO Yun-rong WU Ren-zhi RAO Jun-yue YANG Mao-jie HAN Guo-quan |
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| Abstract: | The application of microwave in food has gradually become a research hotspot; however there are few reviews on microwave as a new food coordination sterilization technology, especially in combination with other sterilization technologies. This paper analyzes the characteristics of existing food microwave sterilization technology, including single microwave sterilization technology, microwave-pasteurization technology, microwave-ultrasonic combined sterilization technology, microwave-infrared sterilization technology and microwave-pulsed electric field sterilization technology. The sterilization conditions and effects of microwave on different types of food are summarized in order to provide theoretical reference for the application of microwave in all kinds of food sterilization technology. |
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| Keywords: | microwave food processing new sterilization technology food quality microwave combined technology |
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