大气冷等离子体在食品工业中的当前和潜在应用
Darin Khumsupan1, Shin-Ping Lin2, Chang-Wei Hsieh3
1Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan.
Molecules (Basel, Switzerland)
|July 14, 2023
概括
大气冷等离子体 (ACP) 提供高效,低成本的食品加工. 这种非热技术使病原体失活,可以调整为新的应用,如通过活性氧和物种 (RONS) 进行食品改造和废物处理.
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
- 生物技术是生物技术.
背景情况:
- 大气冷等离子体 (ACP) 是一种非热技术,由于其成本效益和效率,食品行业越来越感兴趣.
- 由于ACP的独特特性,它可以在食品加工和食品安全方面进行破坏性和建设性应用.
研究的目的:
- 审查在食品加工业中ACP的运作原则.
- 总结过去十年来在食品加工和食品安全方面在非洲和非洲的近期进展.
- 讨论当前的挑战和未来的发展前景,在粮食部门的ACP.
主要方法:
- 关于大气冷等离子体在食品中的应用的相关科学文献的审查.
- 分析反应性氧和物种 (RONS) 在非洲和非洲的食品相关影响中的作用.
- 综合了关于ACP对食源性病原体,酶过程,过敏原,农药和新型应用的影响的研究结果.
主要成果:
- ACP有效地使食物传播的病原体,酶,过敏原和农药失活.
- 可调节的ACP参数允许各种应用,如食品修改,干燥预处理,营养提取,活性包装和食品废物处理.
- 反应性氧和物种 (RONS) 被确定为ACP在食品中的影响的主要原因.
结论:
- 亚太经合组织 (ACP) 为各种食品加工和安全应用提供了一种多功能和高效的非热技术.
- 持续的研究和参数优化对于释放ACP在食品工业中的全部潜力至关重要.
- 在应对食品安全,质量和可持续性方面的挑战方面,ACP具有显著的前景.
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