低温等离子体在食品工业中的应用研究进展和未来趋势:一篇综述
Jiacheng Zhang1, Qijing Du1, Yongxin Yang1,2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Molecules (Basel, Switzerland)
|June 28, 2023
概括
低温等离子体为食品工业提供了有前途的灭菌,提高了安全性和质量. 研究重点是优化参数,理解机制,并确保各种食品应用的可扩展性.
科学领域:
- 食品科学与技术 食品科学与技术
- 等离子体物理学的物理学
- 微生物学 微生物学
背景情况:
- 越来越多的消费者对安全,高质量的食品的需求,需要先进的保存技术.
- 低温等离子体 (LTP) 是一种新兴的技术,用于杀菌热敏食品.
- 现有的绝育方法往往会损害营养和感官质量.
研究的目的:
- 审查食品灭菌等离子体技术的最新进展.
- 概述影响LTP灭菌效率和有效性的因素.
- 确定食品工业中LTP的未来研究方向.
主要方法:
- 关于等离子体技术在食品灭菌中的应用的综合文献综述.
- 分析影响等离子体灭菌效率的参数 (例如气体类型,功率,处理时间).
- 综合当前关于微生物无活化机制和对食品质量影响的研究.
主要成果:
- 在各种食品表面上,LTP显示出显著的微生物无活化潜力.
- 影响绝育的关键参数包括血成分,能量和治疗持续时间.
- 研究表明,LTP对食品的营养和感官特性有不同的影响,需要进一步研究.
结论:
- 低温等离子体是食品灭菌的一个有前途的技术,提供了一个非热替代方案.
- 需要进一步的研究,以优化特定食品矩阵的LTP,并确保安全和质量.
- 开发可扩展和可持续的LTP系统对于行业广泛采用至关重要.
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